Hamburger and sausage bread from Jesper Långström – NRK Mat – Recipes and inspiration

Dissolve the yeast in the milk. Add the other ingredients, except salt.

Knead the dough on low speed for about 5 minutes. Increase the speed and continue kneading for 10 minutes.

Add the salt and continue to knead for 3 minutes. Check with a gluten sample (see under Tips). If necessary, knead a little more.

Let the dough rest in a greased plastic box for about 15 minutes.

Divide the dough into suitable sizes. Hamburger bread of about 70 grams, sausage bread of about 55 grams.

Hamburger bread

Roll round loaves and place them on the baking tray. Let them rise for 40 minutes, preferably in a cold oven with a long pan of hot water in the bottom.

Press the dough down so that it becomes flat and brush with egg. Sprinkle with some seeds if you like.
Put the dough pieces in the «raising cabinet» and raise them for about 30 more minutes.

Take the baking trays and the frying pan with the water out of the oven and set the oven at 240 degrees.

When the oven has reached the temperature, insert the dough and spray on a little water with a spray bottle. Lower the temperature to 220 degrees and bake the breads for 6-9 minutes until they have a nice color.

Sausage bread

Make small round bowls of the dough and let them rest for 5-8 minutes.

Roll the bowls into oblong sausage loaves and place them on a baking sheet.
Let the dough rise to double size, preferably in a cold oven with a long pan of hot water in the bottom.

Take the baking trays and the frying pan with the water out of the oven and set the oven at 240 degrees.

When the oven has reached the temperature, insert the dough and spray on a little water with a spray bottle. Lower the temperature to 220 degrees and bake the breads for 6-9 minutes until they have a nice color.

Tips