Recipes from Bakeriet i Lom

Wheat buns and cinnamon rolls

Ingredients

1kg wheat flour
½ l whole milk
150g sugar
12g salt
15 g cardamom
1 large egg
50 g fresh yeast
150 g butter, diced

Cinnamon butter mixture

Filling for cinnamon rolls:
125 g soft butter
125g sugar
2 tablespoons ground cinnamon

Bread production

Place all ingredients except the butter in a mixing bowl and knead for approx. 15 minutes or until the dough is smooth and comes away from the edges. Add the cubed butter and knead for another 15 minutes. Make sure all the butter is well incorporated into the dough. Place the dough in a separate bowl for proofing, cover with plastic wrap, set aside in a warm place, and let rise until doubled in size.

If you want raisins in your buns, they should be mixed into the dough at the very end. How much raisins? We use about 15% of the dough amount, then you will have proper raisin buns. Remember to put the raisins in lukewarm water for about 1 hour, before straining well and mixing into the dough.

This is a basic dough, and you can divide it and shape it into balls as large as you like. On Bakeriet i Lom The buns weigh 175 g. They are quite large buns, but we now think that if something is good, you can almost never have too much of it. Place the buns on a baking tray lined with baking paper, cover them with plastic wrap, and let them rise until double in size.

Brush them with beaten egg, and bake them at 180–200 degrees for approx. 15 minutes. What's the only thing better than sinking your teeth into a fresh wheat bun? Yes, it's sinking them into another one.

This recipe is almost identical to the one they use at Åpent Bakeri in Oslo, run by Emanuel Range and Øyvind Lofthus. I wouldn't say we stole the recipe, but we were inspired to try and make buns that are at least as good as my teachers. Let's be clear - Emanuel and Øyvind's buns are very good.

Oatmeal bread (3 loaves)

Ingredients

1¼ kg wheat flour
150 g whole-ground wheat flour
150 g oat flour
75 g oatmeal
1 l water
25 g malt extract
20g salt
15 g yeast
¼ kg ready-made risen dough
(Optional: See the recipe for Loaf and Baguette )
Oatmeal for dipping

Bread production

Start by taking all ingredients except salt, yeast and bread dough in a mixing bowl. Then knead for 2 minutes and let the dough rest for 30 minutes. Add salt and yeast, knead for 15-20 minutes on slow speed and for 2 minutes on faster speed. You add the bread dough when there is 5 minutes left of kneading. The reason we add the bread dough is that this gives extra strength and better hold in the dough. If the bread dough has matured in the refrigerator overnight, it will also give you a better taste in the bread. This is a little trick that you can use on most breads - Check the elasticity of the dough. Stretch the dough carefully - you should be able to see through the dough without it cracking. Grease a bowl with oil or baking spray and put the dough in. Then cover with plastic wrap and let the dough rise until double in size. This takes approx. 3 hours.

Divide the dough into three equal pieces. Shape them into rounds and place them on a surface covered with a thin layer of flour. Let them rise for about 1 hour before turning them out. Shape the loaves as you like, then dip them in water and roll them in the oatmeal. Then place them on a greased baking sheet with flour and cover with plastic wrap. Place the loaves in a warm place and let them rise until double in size. Cut the loaves on top and place them in a hot oven at 220 degrees. Don't forget the steam trick; ½ dl hot water in the bottom of the oven, so that steam is formed. Close the door quickly. After 5 minutes, turn the heat down to 180 degrees and bake for another 40 minutes. Cool the loaves on a rack.

Oatmeal bread is a good and healthy bread and is a favorite with many. Oats are one of the healthiest grains we have. It has a low glycemic index, which contributes to stable blood sugar. Oats are also said to have a positive effect on cholesterol. Nice to know, but the best thing is that the bread is so good that you quickly want to buy a new slice. Then it goes without saying that it is healthy and.

4-grain bread (3 loaves)

Ingredients

115 g whole grain rye
60 g sunflower seeds
4 dl warm water
1kg wheat flour
60 g flaxseed
60 g sesame seeds
60 g sifted rye flour
5 dl water
20g salt
15 g yeast
¼ kg ready-made risen dough
(Optional: See the recipe for White bread and Baguette )

Bread production

Soak rye and sunflower seeds in water for approx. 3 hours before baking. You can also soak the seeds in water the night before, but then in the refrigerator overnight. Mix flour, soaked grain , seeds and water in a mixing bowl for 2 minutes. Let stand for 30 minutes.

After the mixture has stood for 30 minutes, add salt and yeast and knead the dough on low speed for 15 minutes. Add the bread dough and knead for another 3 minutes. Place the dough in a greased bowl, cover with plastic wrap, and let the dough rise until doubled in size. Then divide the dough into three pieces, shape them into rounds and place them on a floured surface. Cover with plastic wrap and let them rise until doubled in size. Punch down the dough and form oblong loaves. Dip them first in water, then roll them in the grain mixture. Place the loaves in greased molds, make 3-4 cuts on the top and cover with plastic wrap. Place them in a warm place to rise, let them rise until doubled in size. Place the loaves in a hot oven at 220 degrees. A little hot water (about 1/2dl) in the bottom of the oven creates the steam you need to make your loaves crispy and delicious. Remember to close the door quickly so the steam doesn't escape. Then turn the heat down to 180 degrees after 5 minutes and continue baking for approx. 40 minutes. Turn the bread out of the tin and cool on a rack.

This is one of the breads we sell the most. It is this bread that is often taken home to the family and eaten as everyday bread. We also make rolls from the same dough. Then you divide the dough into 700 gram pieces that you shape into rounds and leave to rise on a board covered with flour. When the dough has risen, divide it into four equal pieces that you shape into rolls. Dip them first in water and then in seeds before placing them on a board and letting them rise until double in size. The rolls should be baked at 200 degrees for 15-20 minutes. Then cool them on a wire rack.

Walnut bread (3 loaves)

Ingredients

1.25 kg wheat meal
50 g wholemeal rye coarsely ground
50 g sifted rye
50 g whole spelt
50 g whole-ground wheat flour
50 g oat flour
40 g malt extract
1 l water
20g salt
15 g yeast
100 g walnuts

Bread production

Place all ingredients except salt, yeast and walnuts in a mixing bowl, knead for two minutes and let the dough rest for 30 minutes.

Add salt and yeast, knead for 15–20 minutes on low speed. Add walnuts and knead for two minutes on high speed.

Place the dough in a bowl greased with oil or baking spray, cover with plastic wrap. Let rise until doubled in size, about three hours. Divide the dough into three equal pieces, shape into rounds and place on a floured surface. Cover with plastic wrap, let rise for one hour.

Cut the breads on top. Place the breads in a preheated oven (220 degrees) with about 1/2 dl of hot water in the bottom of the oven, so that steam is formed. Turn the heat down to 180 degrees after five minutes. Bake for about 40 minutes. Cool on a wire rack.

White bread and baguette (3 loaves)

Ingredients

1½ kg wheat flour
1 l water
20g salt
15 g yeast
Poppy seeds

Bread production

Put all ingredients except salt and yeast in a mixing bowl. Then knead for 2 minutes and let the dough rest for 30 minutes. Add salt and yeast and knead for 15–20 minutes on low speed and for 2 minutes on high speed. Remember to check the elasticity of the dough. Stretch the dough carefully – you should almost be able to see through the dough without it cracking. If it doesn’t have enough hold, you need to knead a little more. Grease a bowl with oil or baking spray and put the dough in. Cover with plastic wrap and let the dough rise until doubled in size. This will take about 3 hours. Divide the dough into three equal pieces. Shape them into rounds and place them on a floured surface. Cover with plastic wrap. Let rise for about 1 hour before cutting the bread. Grease the bread pans, put the bread in, sprinkle with flour and cover with plastic wrap. If you want a loaf with seeds on top, shape the loaves and dip them in water, then in poppy seeds before placing them in the pans. You can also brush them with water and place them in the pans before sprinkling a generous amount of poppy seeds on top, if you find this easier. Place the loaves in a warm place, cover with foil, and let them rise until doubled in size.

Cut the bread on top and place in a hot oven at 220 degrees. Put hot water (about 1/2 dl) in the bottom of the oven, so that steam forms. Close the door quickly. After 5 minutes, turn down the heat to 180 degrees and bake for another 40 minutes. Cool the bread on a rack while you wait for the first slice of freshly baked bread.

There's something about the puff pastry. I can see why a poem could even be written about it. The crispy crust, the soft filling – good without anything on it and even better with a little butter melting.

You can also use this dough for a baguette. Then you have to remember to cut the oblong loaves on top. It is also possible to shape the dough into a roll. If you are going to make a roll with seeds on top, do the same as with the loaf. Dip the rolls in water before adding the seeds. You can use any kind of seeds you like; sesame, poppy or sunflower. Sprinkle a thin layer of wheat flour is also possible. Find your favorite!