Barley Waffles with Orange Salad
40 min
Hearty waffles made with barley flour — crispy on the outside, filling enough to take on a hike. The orange salad on the side makes them feel a little special.
breakfastbakingnorwegian
Little braided bread rings with a whole egg baked right in the middle — perfect for Easter or a hike. Fun to make with kids and impressive every time.
Instructions
- 1
Cut the butter into small cubes.
- 2
Put the flour, salt, sugar, egg, and milk into a mixing bowl, then crumble in the fresh yeast.
- 3
Knead the dough well by hand or with a stand mixer for about 15 minutes.
- 4
Add the butter and keep kneading for another 10 minutes until the dough is soft and elastic. Do the gluten test near the end — stretch a piece of dough; if it tears quickly, knead a bit more. If it stretches smoothly without breaking, you're good.
- 5
Cover the dough and let it rise for about 45 minutes until doubled in size.
- 6
Divide the dough into 30 equal pieces and roll each one into a long, thin rope. Braid two ropes together and press the ends firmly to seal. Place the braided rings on a baking paper-lined tray.
- 7
Nestle a whole egg into the centre of each ring, then cover with a cloth and let them rise in a warm spot for about 30 minutes.
- 8
Brush the rolls gently with water and sprinkle with sesame seeds.
- 9
Bake in the middle of the oven at 225 °C for about 15 minutes, until they're a nice golden colour. Cool on a wire rack.
Per average serving
495
Calories
kcal
23.2
Protein
g
56
Carbs
g
19.4
Fat
g
2.4g
Fiber
4.2g
Sugar
415mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
495
Calories
kcal
23.2
Protein
g
56
Carbs
g
19.4
Fat
g
2.4g
Fiber
4.2g
Sugar
415mg
Sodium
Tips from the kitchen
- The gluten test in step 4 is worth taking seriously. Pull a small piece of dough between your fingers. If it tears in chunks, keep going. You want it to stretch into a thin, almost translucent sheet before you stop kneading.
- Add the butter only after the initial dough has come together. If you throw it in at the start with the flour, it coats the gluten strands and you end up with a much denser bread. Ten minutes of kneading after the butter goes in feels like a lot, but it makes a real difference.
- Use raw eggs straight from the fridge for the centres. They go in uncooked and bake through in the oven. Cold eggs are actually easier to handle and less likely to roll around when you're nestling them into the rings.
- When you braid the two ropes together, press the ends together firmly and tuck them underneath the ring. If you just pinch them loosely, they tend to spring open in the oven and the ring loses its shape.
- Watch the oven at the 12-minute mark. At 225°C these can go from golden to too dark fast, especially if your oven runs hot. The egg whites should be fully set and the bread should sound hollow when you tap the bottom.
Ways to vary it
- You can swap sesame seeds for poppy seeds or sunflower seeds. Poppy seeds give a slightly nuttier look and work well on these.
- For a slightly sweeter version, brush with a simple egg wash instead of water before baking. The crust comes out shinier and a bit richer in colour.
- These work just as well without the egg in the centre if you want a plain braided roll. Shape them the same way, skip the egg, and bake as normal. Good option if you're making a big batch and want some with, some without.
Storage & leftovers
These keep well at room temperature for a day, wrapped in a cloth or a bag. After that, the bread dries out faster than the egg, so store them in the fridge and eat within two to three days. They freeze fine without the egg, but the baked egg doesn't hold up well to freezing, so if you plan to freeze some, leave the centre egg out and add a fresh one when you reheat.
What to serve with it
Good with butter and a slice of brown cheese if you're eating them at home. On a hike, they're a meal on their own.
UC
By Untrained ChefPublished 21 July 2026
