When Zorra invites us to bake bread in October it's World Bread Day again!
This time I take you to Denmark, home of a special sort of breakfast rolls, the Tebirkes. 3 years ago I already tried a sort of "quick" tebirkes recipe by Beatrice Ojakangas (you can find the recipe in english here).

For Bread Baking Day I adapted a recipe by the Swedish baker Jan Hedh from his book Artisan Bread. It's more time-consuming to make the puff-pastry like dough but the result is excellent - light and buttery crunchy rolls with a lot of black and white poppy seeds.
The rolls can be frozen and reheated in a hot oven.

Cutting of the rolls: you can either make triangles as seen here or rectangles.
Das deutsche Rezept für Tebirkes gibt es hier in meinem Brotkasten.
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | Tebirkes - Danish Poppy Seed Rolls |
| Categories: | Bread, Rolls, Denmark |
| Yield: | 20 Rolls |
Ingredients
| 450 | grams | Bread flour (Weizenmehl Type 550) | |
| 25 | grams | Fresh yeast | |
| 250 | grams | Full-fat milk | |
| 25 | grams | Butter | |
| 8 | grams | Honey | |
| 25 | grams | Egg (1/2 egg, use the other half for glazing) | |
| 8 | grams | Salt | |
| 250 | grams | Unsalted butter for rolling | |
| H | AND | ||
| 1/2 | Egg mixed with | ||
| 1 | pinch | Salt | |
| 50 | grams | Black poppy seeds | |
| 50 | grams | White poppy seeds | |
Source
| adapted from Jan Hedh | |
| Artisan Bread |
| Edited *RK* 10/15/2009 by | |
| Petra Holzapfel |
Directions
Cool the flour in the fridge for 60 minutes before making the dough.
Dissolve the yeast in the cold milk.
Combine bread flour, yeasted milk, honey and egg in the bowl of a stand-type mixer. Mix on low speed. When the dough comes together add the butter in flakes and the salt. Continue mixing on low speed for about 5 minutes. The dough will clear the sides of the bowl and be elastic.
Shape the dough into a ball and put it into a plastic bag dusted with flour, leave to set for 30 minutes in the fridge.
Soften the butter between two sheets of cling film by beating it with the rolling pin several times and shape into a 15 x 15 cm square. Put it in the fridge until ready to proceed.
Place the dough on the lightly floured work surface. Make an X-shaped incision on top of the dough and roll it out - it should get the form of a cross, the middle being a little bit thicker than the ends (see link).
Place the cold butter in the middle and fold the ends over, the butter has to be completely covered. Pat it into a rectangle.
Wrap the dough in cling film. Leave for 30-40 minutes in the fridge.
Lightly flour the work surface and gently roll out the dough, working from the centre towards the edges, until you have a 45 x 38 cm rectangle, make the corners as square as you can. Make sure you keep your working surface always lightly floured, nothing should stick. Fold the bottom third of the rectangle up toward the centre, carefully aligning the edges. Brush off any flour. Fold the top third down to make a neat square and brush off any flour. You will have a neat square of pastry with the fold on the bottom.
Give the square a quarter turn to the left. For maximum rising it is important that you always rotate the pastry in the same direction so the the seam is always on the same side. The fold should then be at the side.
Roll out the pastry into a 45 x 38 cm rectangle. Wrap in cling film and leave to set for 30-40 minutes in the fridge.
Give the dough again 2 turns (I gave only one). The dough is now ready to use.
Halve the dough (keep the dough you don't work with in the fridge) and roll out in approximately 20 cm wide strips with 3 mm thickness. Brush with eggwash. Fold the bottom third of the strip up toward the centre, carefully aligning the edges. Brush off any flour. Fold the top third down to make a neat strip and brush off any flour. Flip over seam down. Glaze with egg and sprinkle generously with poppy seeds. Cut off 50 g pieces.
Place on a baking tray covered with baking paper and cover with a tea towel. Leave to rise at room temperature for about 60 minutes until doubled in size. Continue with the second half of the dough.
Preheat the oven to 220°C and bake for 18-20 minutes until golden brown. Cool on a wire rack.
Serve fresh for breakfast.
=====
Update: the roundup is online now










































































