No-knead Danish seeded rolls (skagenslapper) - Wholemeal skagenslapper

Recipe for wholemeal no-knead skagenslapper – rustic Danish seeded rolls.

This recipe makes 8-10 rolls.

Course Bread, Breakfast

Cuisine Danish

Nøgleord Breakfast rolls, No-knead, No-knead rolls, Seeded rolls

Total Time 14

Servings rolls

Calories 218kcal

The dough is mixed directly in the container it will rise in, so make sure it is big enough for the dough to rise.
I mix the dough in a 3-litre lidded food container.
Dissolve the yeast in the water, then add the oil, both types of flour and the salt.
You can add the flour in a couple of batches if you like - it makes it easier to stir together.
Stir the dough together well with a spoon, making sure all the flour and salt are worked into the dough. If needed, wet your hand with a little water and help the dough along.
If the dough seems too firm, you can add up to 50 ml extra water – add a little at a time. Different flours absorb differently.
Put the lid on and let the dough rise on the worktop for about half an hour before it goes into the fridge overnight.

Take the dough out of the fridge and let it come up to temperature a little while the oven heats up. Leave the dough in the container.
Do use a baking steel for these rolls if you have one, it gives a really good result. The baking steel must heat up in the oven.
Alternatively, let the baking tray heat up in the oven.
Dip a tablespoon in some water, scoop up dollops of dough and place them on a thick layer of sunflower seeds, then transfer them to a piece of baking paper.
Continue until you have used up the dough and have 8-10 rolls, then sprinkle the tops with sesame and poppy seeds.
If time allows, let the rolls prove for about 20 minutes under a tea towel – but this is not a must.
Bake the cold-proved rolls at 230°C, conventional oven (top and bottom heat), for about 18 minutes - until they are nicely golden.
Let the rolls cool slightly on a wire rack before serving.
Then store them in an airtight bag, – or freeze any that are left over.
The rolls are easy to reheat over the weekend. Give them 5-8 minutes at 200°C, spritzed with a little water on top if you like – and they are like freshly baked again.