Rypesnaps 1 THUMB

- Wheats recipe

There exists many traditions and recipes which are only meant to be eaten once a year. However, this is often a shame as many are fantastic all year around. One of these, is the Danish tradition of wheats or "hveder" in Danish, which can be eaten all year and works great to freeze and only thaw what you need and when you need it. We have found a recipe which we think works great and also add some challenge as you both need sponge and sourdough (look here for our way of keeping sourdough). Sponge is a firm dough made of yeast which is kept in the fridge for around 24 hours before it is used. That way you get rid of the yeast taste but keep the raising ability. Sourdough is a fantastic ingredient and if you have not yet started your own this is a good excuse to get started.

Recipe (with inspiration from "Den Økologiske Bager" by Nicolai H. Skytte)


Ingredients (20 buns - fits a baking pan)

(all organic of course)



1 dl cold water

200 g wheat flour

20 g yeast (dry yeast can also work but use a bit more and make sure it is dissolved good in water)

A bit of oil


Main dough

3 dl cold water

2 dl cold water

1 dl sourdough (if your sourdough is very liquid use less water)

2 eggs

1 kg wheat flour

15 salt

60 g cane sugar

10 g pounded cardamom (ideally some you have pounded yourself from seeds)

60 g soft butter



Dissolve the yeast in water. Then add flour and knead it to a firm dough. This is kept in the fridge until next day in a bowl with a lid and some oil.


Main dough

Water, milk and sourdough is mixed together. Then the eggs are added. Add then flour, salt, cane sugar and cardamom. This is kneaded good together. Then add the sponge and knead this together to a good and smooth dough. Last add butter mix it well into the dough.

Let the dough sit in a bowl on the kitchen table for about 1 hour with a damp towel over, until it has arisen some.

Then gently create 20 buns from the dough. This amount fits well on a baking pan with 4 x 5 buns. The buns are then also covered with a damp towel and put on the kitchen table to raise for about 1.5-2 hours.

When the buns have reached at least double size and are touching each other the are ready to be baked. Bake them at 200 C for about 14 minutes and enjoy.

- These buns also works amazing when frozen down and thawed when needed