I love the smell of homemade warm bread. I love to eat it, I love to use ridiculous amount of cold butter on top of it and I love to make, bake and give love to a beautiful wholegrain dough! Bread has really been up for discussion the last many years, and still there are so many lifestyles claiming that bread is not good for the human body. Gluten has been declared the all time bad guy, still with many people lacking the knowledge of what gluten is??
My beliefs are that you should always listen to your body, that is the absolute most important to remember. Do not listen to anybody else’s body, just because your friend, mother or some health-guru doesn’t like to use gluten or can’t tolerate lactose, does not necessarily mean that you can’t either. I think it is wonderful when people live according to a certain lifestyle, if they eat vegetarian, gluten-free, dairy-free etc. as long as they do it for their own sake and enjoy every bit of it! As well as I love experimenting with all these types of food and recipes, but I would never wanna put a label on myself and avoid certain foods unless I had the experience that it actually improved my life quality. I have some food/health related labels on me but luckily I can tolerate all types of food without any allergies or digestive problems.
Unfortunately some people have allergies, lack of enzymes or have a weak digestive system, and that’s where it becomes pretty awesome that we have milk free of lactose, gluten free grains and a creative mind in the kitchen!
Something I do believe in and which does improve my life quality and enjoyment of eating is the use of whole grains. My food label definitely says wholegrain! I think they provide so much good the the body, digestive system and to the quality and taste of food. I sometimes use gluten-free flours as well, but mainly to get some of that earthy, nutty taste from e.g. amaranth or quinoa flour. And since gluten-free flours are a bit dense, and the lack of gluten is challenging when it comes to texture and that fluffy rise of the bread I always pair it with another wholegrain flour or even refined flour with a higher gluten content.
Whole grains are our primary source of dietary fibres. Fibres are very important in order to have a healthy digestive system, a stabile blood sugar, and they are actually one of the most influential components in our diet when it comes to lowering the level cholesterol, which can help prevention of cardiovascular diseases. The main part of fibres are insoluble and not absorbed by the body and that’s why they help maintaining a good-flow in the intestines and aids in weight control.
Enough of the health-talk 🙂 These buns are delicious and once again SO EASY to make. They don’t even call for any kneading, yay! You can vary almost all of the ingredients depending on which types of nuts, dried fruit, spices and flours you prefer and have on hand. I used some of my favourite and basic ingredients and they became as good as always! Further more I have added carrots, banana and apples to keep them super moist and add a natural sweetness to them. They are wonderful as a breakfast or a afternoon snack, and I must say that a slices of full fat cheese and with a cup of coffee is probably the best way to eat them, several times a day!
For now it is up to you, try them and see if you come up with any fun varieties or maybe a gluten-free alternative?? And remember to share it with the rest of us, enjoy!
Muesli buns with wholegrain, fruit & nuts
Makes 20 buns
3,5 cups / 450 g wholegrain spelt flour
3-3,5 cups / 300-350 g a kind of wheat flour (Kamut, light spelt flour etc.)
1 cup / 100 g rolled oats, or spelt flakes
1 carrot, finely grated
1 apple, grated
1 banan, mashed
1,5 Tbsp honey, agave or maple syrup
1 3/4 cup / 400 ml water
3/4 cup / 200 g yogurt
1/2 cup / 80 g almonds, or nuts of your choice
2 big handfuls of dried fruit (1 cup), I used dates, cranberries and prunes
1/2 cup / 40 g coconutflakes
1 package / 50 g yeast
1,5 Tbsp cinnamon
1 tsp í? ?í? cardamomme
1 tsp cloves
1 tsp vanilla extract or beans from 1/2 pod
1/2 Tbsp sea salt
1. Grate and mash fruit. Chop dried fruit and nuts.
2. In a bowl dissolve yeast in lukewarm water, honey and salt. Mix all of the ingredients except flour, and mix well together.
3. Add all of the spelt flour, and mix well together. Then slowly add the lighter flour until you have a sticky dough, like a thick porridge. Set a side covered with a kitchen cloth in a warm place for approximately 1-1,5 hour.
4. Preheat oven to 400í? ?í? °F / 200í? ?í? °C
5. On a lined baking sheet place dough in lumps using a big spoon. Tip: dip the spoon in cold water to make the dough slip easily.
6. Bake in oven for 15 min, or until golden and with a hollow sound from the bottom.
Set a side to cool a bit and enjoy with butter and cheese! They stay moist and delish for several days when kept in the fridge. And they are perfect to toast a bit before serving them. Enjoy!