Recipes from the Bakery in Lom
Buns and cinnamon rolls
Ingredients
1 kg wheat flour
½ l whole milk
150 g sugar
12 g salt
15 g cardamom
1 large egg
50 g fresh yeast
150 g cubed butter
The cinnamon butter mixture
Filling for cinnamon rolls:
125 g soft butter
125 g sugar
2 tablespoons ground cinnamon
Cooking
Put all ingredients except the butter in a kneading bowl, and knead for approx. 15 minutes or until the dough is pliable and release the edges. Add cubed butter and knead for another 15 minutes. Make sure all the butter is kneaded well into the dough. Place the dough in a separate bowl to rise, cover with plastic wrap, put it in a warm place, and let it rise until it doubles in size.
If you want raisins in your buns, they must be mixed into the dough at the very end. How many raisins? We use approx. 15% of the amount of dough, then you get decent raisin balls. Remember to put the raisins in lukewarm water for approx. 1 hour, before straining well and mixing into the dough.
This is a basic dough, and you can divide it up and form as big balls as you wish. At Bakeriet in Lom, the buns weigh 175 g. They are quite large buns, but we now think that if something is good, there can almost never be too much of it. Put 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 is to put them in one more.
This recipe is almost identical to the one they use at Åpent Bakeri in Oslo, which is run by Emanuel Range and Øyvind Lofthus. I wouldn't say that we stole the recipe, but we were inspired to try and make buns that are at least as good as my teachers. It should be completely clear - the buns of Emanuel and Øyvind are very good.
Loaf bread and baguette (3 loaves)
Ingredients
1½ kg wheat flour
1 l water
20 g salt
15 g yeast
Poppy seeds
Cooking
Place all ingredients except salt and yeast in a kneading bowl. Knead for 2 minutes then let the dough rest for 30 minutes. Add salt and yeast and knead for 15–20 minutes on slow speed and for 2 minutes on faster 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 hold enough, you have to knead a little more. Grease a bowl with oil or baking spray and put in the dough. Cover with plastic wrap and let the dough rise until doubled in size. It takes approx. 3 hours. Divide the dough into three equal-sized pieces. Form them round, and place them on a floured surface. Cover with plastic wrap. Raise them for approx. 1 hour before the bread is opened. Grease bread forms, put in the bread, sprinkle with flour and cover with plastic foil. If you want loaf with seeds on top, shape the loaves and dip them in water, then in poppy seeds before placing them in the moulds. You can also brush them with water and place them in the molds before sprinkling plenty of poppy seeds on top, if you think this is easier. Put the bread in a warm place, cover with foil, and let it rise until double in size.
Cut the bread on top and put them in a hot oven at 220 degrees. Take hot water (approx. 1/2 dl) in the bottom of the oven, so that steam forms. Close the door quickly. Turn down the heat after 5 minutes to 180 degrees and roast for a further 40 minutes. Cool the bread on a wire rack while you wait for the first slice of freshly fried loin.
There's something about loaf. I can understand why there is even writing a poem about it. The crispy crust, the soft contents - good without anything on it and even better with a little melting butter.
You can also use this dough for baguettes. Then you have to think about cutting the elongated loafs at the top. It is also possible to shape the dough as a roll. If you are going to make a roll with seeds on top, do it in the same way as with the loaf. Dip the round pieces in water before placing them in the seeds. You can use whatever kind of seed you want; sesame, poppy or possibly sunflower. Sprinkling on a thin layer of wheat flour is also possible. Find your favorite!
Oat bread (3 loaves)
Ingredients
1¼ kg wheat flour
150 g combined wheat flour
150 g oat flour
75 g oatmeal
1 l water
25 g malt extract
20 g salt
15 g yeast
¼ kg ready-raised loaf dough
(Optional: See the recipe at Loaf and Baguette)
Oatmeal for sprinkling
Cooking
Start by taking all ingredients except salt, yeast and puff pastry in a kneading bowl. Knead for 2 minutes and let the dough rest for 30 minutes. Add salt and yeast, knead for 15-20 minutes at a slow speed and for 2 minutes at a faster speed. Add the loaf dough when it is about 5 minutes into the kneading. The reason we add loaf dough is that this gives extra strength and better hold in the dough. If the loaf dough has matured in the fridge overnight, you will also give the bread a better taste. This is a little trick that you can totally use on the vast majority of 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 in the dough. 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-sized pieces. Shape them round and place them on a surface covered with a thin layer of flour - Raise them for approx. 1 hour before the bread is opened. Shape the bread as you wish, then dip it in water and roll it in the oatmeal. Then place them on a greased baking tray with flour and cover with plastic foil. Put the bread in a warm place and let it rise until it doubles in size. Cut the bread on top and put them in a hot oven at 220 degrees. Don't forget the steam trick; ½ dl of hot water in the bottom of the oven, so that steam is created. 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 wire rack.
Oat bread is a good and healthy bread and is a favorite of many. Oats are one of the healthiest cereals we have. It has a low glycemic index, which contributes to stable blood sugar. Oats should also have a positive effect on cholesterol. Nice to know, but the best thing is that the bread is so good that it's tempting to try a new slice. Then it's okay that it's healthy.
4-grain bread (3 loaves)
Ingredients
15 g whole grain rye
60 g sunflower seeds
4 dl warm water
1 kg wheat flour
60 g linseed
60 g sesame seeds
60 g sifted rye flour
5 dl water
20 g salt
15 g yeast
¼ kg finished loaf dough
(Optional: See the recipe on Loff and Bagett)
Cooking
Put rye and sunflower seeds in water for approx. 3 hours before baking. Feel free to put seeds in water the night before and, but then in the fridge overnight. Mix flour, soaked grains, seeds and water in a kneading bowl for 2 minutes. Leave this 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 puff pastry and knead together for a further 3 minutes. Place the dough in a greased bowl, which you cover with plastic wrap, and let the dough rise until it doubles in size. Then divide the dough into three pieces, shape them into rounds and place them on a surface covered in flour. Cover with plastic wrap and let them rise until double in size. Roll up the dough and form oblong loaves. First dip them in water, then turn them into the grain mixture. Place the bread in greased molds, make 3-4 cuts on top and cover with plastic wrap. Put them in a warm place to rise, let them rise to double their size. Put the bread in a hot oven at 220 degrees. A little warm water (approx. 1/2 dl) in the bottom of the pan creates the steam you need to make your bread crispy and good. Remember to close the door quickly so that the steam does not disappear. After 5 minutes, turn the heat down to 180 degrees and continue to roast for approx. 40 minutes. Press the bread out of the mold and cool on a wire 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 weekday bread. We also make rolls from the same dough. Then you divide the dough into pieces of 700 grams which you shape into rounds and add to rise on a tray covered with flour. When the dough has risen, divide it into four equal parts that you shape into a roll. Dip them first in water and then in seeds before you put them on a tray and let them rise to double their size. The round pieces should be baked at 200 degrees for 15-20 minutes. Then cool them on a wire rack.
