Tea Bread Buns
This is another home baked bread from Sweden we call tea breads. Why I have no idea. Especially since Swedes are more famous for the amount of coffee they drink rather than tea. It makes no sense to me. Regardless, these little breads are super soft flat buns that taste great with butter and/or cheese. Along with a cup of tea… or coffee.
2 1/2 cups milk
1 cup rolled oats
1 package active dry yeast
1 tbsp. agave nectar
1 tsp. salt
5-6 cups white spelt flour
Melt butter and add milk, agave nectar, oats, yeast and stir. Leave to swell for 2 minutes. Combine in a large bowl or kitchen aid salt and half of the flour. Blend in wet mixture with dry. Keep adding flour while working dough until you have elastic dough that lets go of the bowl. Cover bowl with a towel and leave to rise for 30 minutes.
Knead dough on a counter top or table sprinkled with a little flour. Knead for a few minutes. Divide dough into 14 pieces and roll them to a ball and then flatten them until about 1 inch thick with your hands. Use a fork and poke a few shallow holes in each bun. Place on a cookie sheet and cover with a towel and leave to rise for 30 minutes.
Preheat oven to 415F.
Bake buns 5-10 minutes until they are golden brown. Yummy!!!!