Tea Bread

Tea cakes or tea bread - small, light, and airy breads. Enjoy them as they are or with toppings. They are perfect for breakfast or lunch. Feel free to make a double batch and freeze what you don't eat. Then you can simply take them out as needed.

• 15 -16 dl organic stone-ground wheat flour
• 1 packet dry yeast
• 2 tsp salt
• 6 dl milk
• 0.5 dl light syrup
• 150 g room temperature butter

1. Place all the dry ingredients in a stand mixer. Add lukewarm milk and syrup. Knead for 10 minutes. Finally, add the room temperature butter and knead for another 5 minutes.
2. Let the dough rise for 1 hour.
3. Roll out the dough to about 1.5 cm thick. Cut out small round cakes. A large glass works well for this.
4. Place the cakes on a baking sheet lined with parchment paper. Sprinkle a little flour on top and poke small holes in them with a fork.
5. Cover and let them proof for 30 minutes.
6. Bake them in the middle of the oven at 250°C for 7-8 minutes.