Rågbullar - Rye Buns

Here is a recipe for healthy and delicious Rye Buns. They are equally great served with tea or as an accompaniment to some herring or salmon.


50 g. fresh yeast
5 dl milk
1 dl neutral oil (I use rapeseed)
2 dl oat flakes
5 dl coarse rye flour
2 dl graham flour
4 dl wheat flour
1.5 tsp salt
2 tsp sugar
1 tsp each of fennel and cumin seeds


Crumble the yeast into a bowl. Warm the milk to finger temperature (37 C - 98 F). Pour the milk over the yeast and stir until yeast is dissolved.

Crush the spices in a pestle and mortar, add sugar and mix it in with the flours, then add everything to the bowl.

Work the dough, I use a food processor with dough hook attachment. If you work it by hand you need to take your time and knead it very well. Add the salt after a while, and work it further, until it starts to pull away from the edges of the bowl.

Cover with a clean towel and let it rise around 40 minutes.

Turn the dough out onto a work surface. Knead it a little. Split the dough in two and roll two ropes. Cut each rope into pieces, I usually make 18 pieces from this dough. It depends on how big you want your buns to be!

Roll each piece into an oval bun. Place on baking sheets. Let rise 30 minutes. Set the oven to 200 C (390 F). 

Bake on middle rack, 15-20 minutes.


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