Barley rolls

Who would have thought that after doing my head in with the miniscule size of my kitchen I would have actually started pining for a proper wood fire oven? Well, that's exactly what happened after the attempt with the Nordic flatbreads. Now there's something I won't be attempting again too soon. But the failure did bother me so much I had to attempt something else.

The ingredients are the same as in that cherished family recipe. But adjusted to the needs of a smaller bunch. And to the capacity of an urban kitchen. Buttermilk adds moisture to the mix, but also a lovely tanginess. But if that's too much for you, half of the liquid could substituted with water.

Makes 12 rolls (or one like in the picture)

5 dl buttermilk
(or 2.5 dl buttermilk + 2.5 dl water)
1 tbsp sugar
2 tsp salt
4 dl barley flour
4 dl all purpose flour

Heat the buttermilk (or water, mixing with buttermilk so the mixture is lukewarm) to 37 °. Add yeast and sugar. Mix so the yeast activates. Let rest for a while and start adding the flour- first a couple of dl, then salt and then the remaining flour, mixing thoroughly. Work into a smooth, elastic dough and leave to rise covered in a lightly oiled bowl until doubled in size (about 1 hour)

Knead the dough to get the air out, then divide the dough in 2 and then both halves into 6. Roll into rolls and leave to rise covered for half an hour. Or place them into a baking sheet-covered baking tin (make sure to leave a little room between each of them) to make one bread as pictured). Brush with lightly whisked egg and sprinkle pumpkin seeds on top. Bake in 180-200 ° for 25-35 minutes.