Mette Maries Hveder

Approx. 12 pcs

Ingredients:

  • 5 dl warm milk (we use rice milk)
  • 100 g soft butter (or dairy-free alternative)
  • 50 g yeast
  • 35 g flea seed shells
  • 3 organic eggs
  • 2 tsp salt (use only 1 tsp if using Mediterranean salt or white table salt)
  • 2 tsp cane sugar
  • 1 tsp cardamom (ground)
  • 100 g corn flour
  • 100 g cornstarch
  • 300 g whole grain rice flour or white rice flour for a lighter version (plus a little extra for rolling)

Procedure:

  1. Stir the yeast into the lukewarm milk and add the flea seed shells. Let it stand for 5 minutes to gel.
  2. Add the other ingredients and mix the dough well, preferably 10 minutes on the mixer.
  3. Let the dough rise for an hour.
  4. Place the dough on a floured table and roll it into a long sausage. Cut it into about 10-12 pieces and shape them into round wheat.
  5. Put them in a baking pan so that they just touch each other and leave them to rise for about 20 minutes.
  6. Brush with a beaten egg, coffee or rice milk and bake at 200° for about 20 minutes.
  7. Split the wheat and toast it over high heat before eating.

Ingredients:

  • 5 dl warm milk (we use rice milk)
  • 100 g soft butter (or dairy-free alternative)
  • 50 g yeast
  • 35 g flea seed shells
  • 3 organic eggs
  • 2 tsp salt (use only 1 tsp if using Mediterranean salt or white table salt)
  • 2 tsp cane sugar
  • 1 tsp cardamom (ground)
  • 100 g corn flour
  • 100 g cornstarch
  • 300 g whole grain rice flour or white rice flour for a lighter version (plus a little extra for rolling)

Here's how you do it:

  1. Stir the yeast into the lukewarm milk and add the flea seed shells. Let it stand for 5 minutes to gel.
  2. Add the other ingredients and mix the dough well, preferably 10 minutes on the mixer.
  3. Let the dough rise for an hour.
  4. Place the dough on a floured table and roll it into a long sausage. Cut it into about 10-12 pieces and shape them into round wheat.
  5. Put them in a baking pan so that they just touch each other and leave them to rise for about 20 minutes.
  6. Brush with a beaten egg, coffee or rice milk and bake at 200° for about 20 minutes.
  7. Split the wheat and toast it over high heat before eating.