Danish Skyr & Seed Rolls

📝 Ingredients

• 400 g plain flour
• 60 g rolled oats
• 250 g plain skyr, 0% fat
• 200 ml very cold water
• 3 g dried yeast (about ½ sachet)
• 1 tsp salt + 1 tsp honey
• 40 g sunflower seeds + 30 g linseeds + 30 g pumpkin seeds (80 g in the dough, 20 g for the top)
• 1 egg (for glazing)
• 6 slices cooked ham (about 40 g each)
• ½ cucumber (about 150 g)

🍴 Utensils

• Large mixing bowl
• Wooden spoon
• Cling film
• Baking tray and baking paper
• Pastry brush
• Wire rack

📖 Steps

1. The evening before, mix the three kinds of seeds in a bowl, take out 20 g (about 2 tbsp) and set aside for the top. In the large mixing bowl, mix the flour, oats, yeast and the remaining 80 g of seeds.
2. In another bowl, whisk the skyr with the very cold water, salt and honey. Pour over the dry ingredients and mix for 2 to 3 minutes with a wooden spoon until there are no traces of dry flour left. The dough is soft and sticky: that's normal, it doesn't need kneading.
3. Cover the bowl with cling film and put it in the fridge for 8 to 12 hours. The slow, cold rise develops the flavour: by morning, the dough should have grown by about half and be dotted with small bubbles.
4. In the morning, preheat the oven to 220 °C (conventional) and line the baking tray with baking paper. Using two tablespoons dipped in water, scoop out 12 balls of dough of about 80 g and place them on the tray 4 cm apart.
5. Don't try to shape them perfectly: an irregular shape gives a crunchier crust. Leave to rest for 20 to 30 minutes at room temperature while the oven heats up, so the dough relaxes and puffs up a little.
6. Beat the egg with a fork and gently brush it over the tops of the rolls, without squashing them. Sprinkle over the 20 g of reserved seeds, pressing lightly with your fingertips so they stick well to the dough.
7. Bake on the middle shelf for 18 to 22 minutes, until the rolls are deep golden and sound hollow when tapped underneath. Leave to cool on the wire rack for at least 10 minutes: cut too soon, they would be doughy in the middle.
8. Meanwhile, wash the cucumber and cut it into thin slices. Split the rolls in half and fill each with half a slice of ham and a few cucumber slices. Allow two rolls per person.