Nordic Spinach Buns

 https://nordicfoodliving.com/nordic-vegetarian-spinach-buns/

In the recipe, further down this page, gives you about 10-12 buns depending on how big you make them.

If you are going to use the buns for your daily lunch, I will recommend you freeze them. That way, you can easily defrost the buns, as you need them. Heat them in the oven or on your toaster and you have the most delicious buns ready for breakfast or lunch.

Nordic Vegetarian Spinach Buns

Super delicious Nordic vegetarian spinach buns with oats, whole-wheat flour and pumpkin seeds. Healthy and perfect for the weekend breakfast or for lunch. Serve with slices of meat or a good homemade basil pesto.

Print Recipe Rate Recipe

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 40 minutes minutes

Total Time: 2 hours hours

Course: Nordic bread

Cuisine: Danish

Keyword: Healthy buns, Nordic food, Nordic recipe

Servings: 12 buns

Author: NordicFoodLiving.com

Ingredients

Metric - US Customary

• 25 g fresh yeast (or equivalent dry yeast)
• 4 dl lukewarm water
• 1 tsp sugar
• 2 tsp salt
• 2 tbsp olive oil
• 1 dl pumpkin seeds
• 4 dl rolled oats
• 200 g minced spinach (preferably from frost)
• 300 g all-purpose flour
• 150 g whole grain flour
• 1 egg (for egg wash)

Instructions

• Dissolve fresh yeast and sugar in lukewarm water. If using dry yeast, add this with the flour.
• Add the rest of the ingredients and knead everything into a smooth and sticky dough. Keep kneading for 5-10 minutes. The dough is sticky it is just fine.
• Cover the bowl with a dishtowel and let the dough rise somewhere warm for 1.5 hours.
• Turn on the oven at 250 C (480 F). Allow the oven and oven tray to heat thoroughly while continuing with the next step.
• Use two spoons dipped in water to set 12 buns on a sheet of parchment paper on the kitchen table. Brush the buns with an egg.
• Adjust the oven temperature down to 225 C (440 F). Transfer the parchment paper with the buns onto the hot oven tray and bake the bread for 20 minutes. They are finished when they are golden.

  wen

  January 25, 2021 at 7:50 am

  I made this tonight. 5 starts, no doubt, delicious and easy. Although I forgot to preheat oven with 480F, 440F still turns out great. I love it. Thanks.
  For the dl measurement, I wasn't sure so I reviewed quite a few people's comments in all your recipes. This works for me: 4dl lukewarm water=400g, 1 dl pumpkin seeds=50g, 4 dl rolled oats=200g, In case someone has same question about this, those measurement works for me. Also, I wash fresh spinach 200g and air dry a bit and freeze it until I have time for the baking. After it's frozen, the total weight is over 26g or so. I didn't squeeze out excess water but still OK to use all in baking. One question, why preheat the baking pan in this recipe? I don't find you do the same for other buns recipes. Thanks again!!