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Cold-fermented buns with muesli and salt flakes

An easy way to have freshly-baked buns for breakfast since you prepare the dough the day before.


Makes approx. 15 pcs

4 dl HJÄLTEROLL muesli with dried berries
25 g yeast
3 dl cold water
1 dl coarse rye flour
8 dl wheat flour
1 dl milk of choice *
2 dl natural yoghurt *
1 tbsp honey or sugar *
2 tbsp oil of choice
2 tsp salt

Serve with:
Salt flakes

Step by step:

Day 1

  1. Crumble and dissolve the yeast in cold water in a bowl.
  2. Pour in all ingredients and stir lightly until it becomes a sticky dough, then sprinkle with some flour.
  3. Wrap or cover the bowl with a kitchen towel and refrigerate overnight (or for at least 10 hours).

Day 2

  1. Set the oven to 250°C (482°F), not forced air, and place a deep oven tray at the bottom.
  2. Remove the bowl from the fridge and leave out at room temperature for 10 minutes before pouring out the dough onto a floured surface.
  3. Divide the sticky dough into approx. 15 pieces and shape into balls. Place on baking paper, ferment under kitchen towel for 10 min. Sprinkle with muesli and some salt flakes.
  4. Insert the tray into the oven while pouring 1 dl of water in the deeper dish at the bottom. When steam forms, close the door quickly.
  5. Bake for about 20 minutes until the buns have a nice colour.

* Can be made suitable for vegans

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