Danish lunch ball
In Denmark dinner is the main meal of the day because that time family can be together and they sometimes invite guests too. That's why they traditionally have a cold lunch which is between a snack and meal I think. They eat heavy black bread (called Rugbrød which I still can not pronounce correct :D) with cold cuts and sauces (mayo, bernaise, etc). This ball is a lighter version of that bread what I learnt from my lovely (future) mother in-law. I bake it nearly every week and then freeze it for the rest of the week :)
Danish Lunch Balls - 24 small but heavy balls
1,2 kg flour
3 dl mix of nuts
3 dl milk + 2 dl water
5 dkg yeast
1 tsp sugar
2 tbs salt
extra water
First blend yeast and sugar in little bit hotter than lukwarm milk and leave it work for 10 mins. Take nut mix in a bowl and put water that almost covers it then put it to microwave for 2 mins. Mix flour, salt, yeast (after 10 mins) , rest of the water. Knead it until you get a nice, elastic texture and leave it rest for 1-1,5 hours.
Divide them 24 piece and shape them. Place to a tray and leave it rest for other 45 mins. Preheat the oven for 200 C and bake it for 25-30 mins.
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