TEA CAKES WITH OATS
Tekakor med havregryn
These tea cakes (not cakes in the usual meaning, they're breads) are good and filling, lovely not only with tea but also for hearty sandwiches. This is an old-fashioned, very well-liked bread in Sweden.
Makes 22 breads
2 cups milk
1.2 cups oats
2.6 oz active compressed yeast
½ teaspoon salt
1 tablespoon sugar
5.3 oz butter or margarine
0.2 cup wheat bran
approx 3.6 cups flour
some oats for decoration (optional)
Mix milk and oats and leave overnight in a cool, but not cold, place.
Crumble the yeast in a mixing bowl and add salt and sugar. Stir the oat mix into the bowl. Melt the fat and allow to cool, then add it to the mix. Stir in wheat brans and then flour, little by little. Work the dough until glossy and pliable. Dust with some flour and leave to rise in a warm place for 45 to 60 minutes or until double in size.
Take up the dough on the work surface and knead for a while. Split it in 4 parts. Roll out each part to an oblong cake and use a large cup or something otherwise round to measure out the bread cakes. Put them on a paper-lined baking plate and let rise for 15 to 20 minutes or until puffed up and light.
Bake at 440F for 12 to 15 minutes or until lightly colored and done - try with a tester. Allow to cool on a rack under a cloth.
Enjoy!
Bella
Tekakor med havregryn
These tea cakes (not cakes in the usual meaning, they're breads) are good and filling, lovely not only with tea but also for hearty sandwiches. This is an old-fashioned, very well-liked bread in Sweden.
Makes 22 breads
2 cups milk
1.2 cups oats
2.6 oz active compressed yeast
½ teaspoon salt
1 tablespoon sugar
5.3 oz butter or margarine
0.2 cup wheat bran
approx 3.6 cups flour
some oats for decoration (optional)
Mix milk and oats and leave overnight in a cool, but not cold, place.
Crumble the yeast in a mixing bowl and add salt and sugar. Stir the oat mix into the bowl. Melt the fat and allow to cool, then add it to the mix. Stir in wheat brans and then flour, little by little. Work the dough until glossy and pliable. Dust with some flour and leave to rise in a warm place for 45 to 60 minutes or until double in size.
Take up the dough on the work surface and knead for a while. Split it in 4 parts. Roll out each part to an oblong cake and use a large cup or something otherwise round to measure out the bread cakes. Put them on a paper-lined baking plate and let rise for 15 to 20 minutes or until puffed up and light.
Bake at 440F for 12 to 15 minutes or until lightly colored and done - try with a tester. Allow to cool on a rack under a cloth.
Enjoy!
Bella
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