Grovboller (Jette)

Name: Grovboller (Jette)
Yield: 1 portion(s)
Ingredients: optional Cracked wheat kernels and rye kernels; optional A little flaxseed and sesame seeds; 0.25 dl Pumpkin seeds (or coarsely chopped); 0.25 dl Flax seed; 0.25 dl Sunflower kernels; 1 pkg Yeast; 1 dl Oatmeal; 1 tbsp Oil; 1 tbsp Sugar; 1.5 tsp Salt; 2 dl A38; 3.5 dl Fulkorns wheat flour; 4 dl Water; 700 g Wheat flour

Bread, buns & biscuits

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Grovboller (Jette)

	optional	Cracked wheat kernels and rye kernels
	optional	A little flaxseed and sesame seeds
0.25	dl	Pumpkin seeds (or coarsely chopped)
0.25	dl	Flax seed
0.25	dl	Sunflower kernels
1	pkg	Yeast
1	dl	Oatmeal
1	tbsp	Oil
1	tbsp	Sugar
1.5	tsp	Salt
2	dl	A38
3.5	dl	Fulkorns wheat flour
4	dl	Water
700	g	Wheat flour

Instructions for Grovboller (Jette)

To prepare the Grovboller (Jette) recipe, please follow these instructions:

Oats grynene (and possibly wheat or rye kernels) boiled in water and allow to cool.
The yeast is mixed in the A38
The rest, however, a bit of the flour, add-hold back
Cover-enforced warm place for about 30 mins.
The dough is beaten down and shaped into 25 buns, after raising about 30 mins.
Brush if necessary. with A 38 and sprinkled m. sunflower seeds.
Bake at 200 gr in ca. 15-20 min on the Middle slot.

Grovboller (Jette)

Ingredients for Grovboller (Jette)

Instructions for Grovboller (Jette)

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