Wholegrain Walnut Buns

Guess what I did yesterday? I made that magical pea soup again, but this time I used fresh mint. Oh, I can die it's that good, although this time Jon was actually the one shouting out in satisfaction.

As a starter I made potato cakes, kind of like Swedish raggmunkar, served with yoghurt and caramelised onions. The recipe will be up on the blog later this week because they too were highly appreciated and will certainly be made again soon.

I also made bread - walnut buns to be precise. They take about 2,5 hours in total to make, of which 2 hours are spent letting the dough rise. Simple and delicious.

6 walnut buns

Prep time: 10 min
Baking time: 2,5 hours
About 6 buns

2 dl lukewarm water
1 1/2 tsp active dry yeast
1/2 tbsp honey
5 dl wholegrain breadflour
1/2 salt
1/2-1 dl coarsley crushed walnuts

Mix the water, yeast and honey in one bowl and leave for 5 min.
Mix the flour, salt and walnuts in a different bowl.
Stir down the water mix gradually to the flour mix.
Knead thoroughly and form a ball-shaped dough. It's easiest to use your hands.
Cover the bowl airproof with cling film and let the dough rise for 1,5-2 hours.
Heat the oven to 250 C.
Bring the dough out on a floured surface and cut it into 6 pieces.
Form round balls and put them on a greased oven tray. Leave them to rise for 15 min, then put them in the oven for 11-12 min.

Remember they're hot, so no matter how nice they may be, let them cool before you eat them.