Ingredients
2 dl (¾ cup) cracked whole grains* + 2 dl (¾ cup) water
4 dl ((1¾ cups) cold water
150 g. (5 oz) rye soughdough
25 g. (1 oz) fresh yeast
1 dl. (½ cup) lingonberries
11 – 13 dl (4¾ – 5½ cups) all purpose flour
½ dl (¼ cup) wheat bran
2 tsp salt
1 – 2 Tbsp oil
Instructions
*Cracked whole grains is a mixture of whole wheat, rye, oats and barley cut into pieces, also called “steel cut”. Boil the cracked whole grains with 2 dl. (¾ cup) water, and boil into a porridge. Let cool. Crumble the yeast into a bowl and stir with the cold water. Add the rest of the ingredients except the oil, and knead for 10 minutes in a machine. Grease a bowl with the oil and put in the dough. Fold the dough a couple of times so that oil covers the dough. Put plastic over the bowl and allow to rise in the refrigerator for at least 8 hours.
Turn the dough onto a floured table and form 30 buns without kneading too much. Leave to rise for about 60 minutes. Set the oven to 250°C (480°F) and bake the buns in the middle of the oven for 10 – 12 minutes.