For regular people

Tag: baking

Autumn Update and Sourdough

Autumn Update and Sourdough

Autumn is good, but sourdough is better. In my world not much beats waking up on an autumn weekend morning and eating a just-out-the-oven sourdough bun while sipping freshly brewed coffee. You may think I am 53 years old, but in reality this is just […]

Apple oat muffins perfect for your lunch box or afternoon tea session

Apple oat muffins perfect for your lunch box or afternoon tea session

I sincerely hope everyone has had a wonderful weekend. We spent it recharging our batteries by seeing friends, working out, reading, chilling on the couch and enjoying each others company. Of course we also meal prepped a bit, so salmon lasagna and this recipe was […]

Fluffy overnight buns with oats and seeds

Fluffy overnight buns with oats and seeds

Another overnight recipe

On my Instagram story I made a poll, and the crowd has spoken. Thusly, I am posting these easy yet delicious overnight buns on here. To be honest, I was going to post it either way because they are too good to not share. Remember that these should be made the night before serving them, and so perfect for a Sunday morning.

Sunday is just a pretty great day in general. We always prepare a large breakfast and have a super slow morning. The smell of bread out the oven and freshly brewed coffee is tough to beat. There is no better way to prepare for a week ahead, than simply letting Sunday do its thing.

The Goodies:

Portion size: 7 buns

  • 100 g seeds and oat mix (50 g old fashioned oats, 25 g flax seeds, 25 g hulled sunflower seeds)
  • 80 g water
  • 450 g cold water
  • 7 g fresh yeast
  • 2 tbsp greek yogurt
  • 1 tbsp olive oil
  • 1 tsp salt
  • 200 g wholegrain flour (I used this)*
  • 400 g all purpose flour (I used this)*
*you can use any wholegrain and/or all purpose flour

The How (day 1):

  1. Mix your seed and oat mixture with the 80 g of water and let it sit for 10-15 minutes
  2. Add water and yeast to a bowl and stir until yeast is dissolved
  3. Add salt, olive oil, yogurt and stir
  4. Start mixing in the flour and continue to stir
  5. If you have a machine use this for stirring/stretching the dough. I do not have a machine and so I continued “stretching” for 20 minutes by hand
  6. Cover the dough in an air-tight container
  7. Let it sit out on the kitchen counter for 20 minutes (this should activate the fresh yeast)
  8. Refrigerate overnight for at least 9 hours

It is quite important that you stretch the dough for some time, as it activates the gluten and creates the fluffy-ness that we all enjoy in bread!

The How (day 2):

  1. Turn on your oven to 225° Celsius
  2. Spread some all purpose flour on your kitchen counter
  3. Empty the dough our of the container on the flour and “cut” out your bread buns on a baking sheet placed on a baking pan (do not try to shape your bread pieces)
  4. Drizzle flour and oats on for looks and let them raise until the oven is ready
  5. Bake for about 15-20 minutes or until they have gained a nice colour
  6. Try to let them cool on a grid before enjoying them with a layer of butter or nutella 😉

Get baking (and enjoy!)


Please follow and like us:
Öland Wheat Breakfast Bread

Öland Wheat Breakfast Bread

Simple. Delicious. Filling. Carbs. Breakfast. Lunch. Anytime. Anywhere. This is another twist/version of my best overnight buns. You had me at breakfast! I have not posted a whole lot of bread recipes on this site, but I actually bake bread every weekend. We love waking […]