Sat Jun 02, 2012 6:38 pm
||Comments: 0 Views: 156|
Cost Per Serving:
|Oats, Old Fashioned
|Yeast, Instant, Fast Rising
|Sugar, White Granulated
|| 1/3 Cup
|Flour, Dark Rye
|Flour, White Unbleached All Purpose
|Butter, Unsalted (melted)
Soft, slightly sweet and just a tough chewy, these Swedish sandwich rounds are perfect to slice open and serve with some cheese and cucumber or a pat of butter and your favorite marmalade.
In Sweden, these breads translate into "tea cakes", which indicates you should have them with some tea! The name "tea cake" though is a bit deceiving because they're not sweet in a cake sense.
These breads are easy to like, and they're made with milk, oats, rye, white flour as well as butter, and a touch of sugar. The result is a very light bread which is really simple to make, and perfect to keep on hand in the freezer.
Makes about 12 rounds
- 1 cup old fashioned oats
- 2 cups whole milk
- 3 tsp instant yeast
- 1/3 cup sugar
- 250 g rye flour
- 300 g all purpose flour
- 1 tsp salt
- 75 g melted butter (cooled a bit)
Place the oats in a mixer bowl and pour the milk over. Cover with plastic wrap and let soak for at least 3 hours, or up to 8 hours (or over night.)
Add the remaining ingredients and stir together to form a rough dough. Either knead this in the mixer for about 3 minutes with the dough hook, or until the dough comes together well. Alternatively knead by hand for maybe 5 minutes or so. Cover the bowl with plastic wrap and allow to rise for 45 minutes (alternatively place the bowl in the fridge and bake later.)
Turn the oven on to 500 degrees.
Scrape the dough onto a floured counter and roll it out until it's about 1/2 inch high. Use the rim of a glass or a cup and cut out rounds. Place the rounds on two parchment covered sheet pans. Use up the scraps of the dough as well, and form similarly shaped rounds.
Sift a little bit of flour over the rounds, and cover the sheet pans with baking towels. Let rise for about 10 minutes. Then bake in the oven for about 6-8 minutes until they're slightly brown on top.
Let cool at a cooling rack. To eat, cut each round open. Either enjoy these breads rather soon after you bake them, or store in the freezer.