Polarbrød

Takes 120 minutes | Serves 16 |

Ingredients

50 g butter
300 ml milk
200 ml water
50 g fresh yeast
2 tbsp syrup
1 tsp salt
120 g rolled oats
180 g whole wheat flour
120 g whole grain rye flour
360 g all-purpose flour

Steps

Prepare the Liquid Mixture

• Melt the butter in a small saucepan.
• Add the milk and water to the melted butter and heat the mixture until it reaches approximately 35°C (95°F).

Activate the Yeast

• Crumble the fresh yeast into a mixing bowl.
• Pour the warm liquid mixture over the yeast and stir until the yeast is fully dissolved.

Make the Dough

• Add the remaining ingredients (syrup, salt, rolled oats, whole wheat flour, rye flour, and all-purpose flour) to the bowl.
• Knead everything together until you achieve a smooth and elastic dough. If the dough is too sticky, you can add a little more flour.

First Rise

• Cover the bowl with plastic wrap and a kitchen towel.
• Let the dough rise for about 45 minutes in a warm place.

Shape the Dough

• Preheat the oven to 250°C (482°F).
• Turn the dough out onto a floured surface and gently knead it.
• Divide the dough into two equal portions. Roll each portion into a log, and then cut each log into 8-10 equal pieces.

Form the Bread

• Roll each piece into a ball and then flatten it into a round disc about 1 cm thick.
• Poke the discs with a fork to create small holes, cover them with a towel, and let them rise on the countertop for about 15 minutes.

Bake the Bread

• Heat a baking sheet in the oven.
• Place 4-5 pieces of dough on the hot baking sheet and bake the polarbröd for about 3 minutes.
• Remove the bread from the baking sheet and immediately place the next batch on the sheet to bake. Continue until all the bread is baked.

Cool the Bread

• Cool the polarbröd on a wire rack under a kitchen towel. This will help keep them soft and moist.
• Polarbröd are best eaten fresh, but they can also be frozen once they have cooled down.