Hot dogs with Agrain® 04 Whisky Super Grain Flour

Preparation time:

1.5 hours including rest and baking time

Skill level:



4 people


Hot dog bread:

5 dl lukewarm water

50 g fresh yeast

100 g Agrain® 04 Whisky Super Grain Flour

800 g wheat flour

50 g sugar

15 g salt

75 g soft butter

1 egg

Roasted Onions:

3 onions cut into thin slices

4 dl oil (preferably rape- or sunflower oil)

1 dl Agrain® 05 Super Grain FlourSmoked malt or 04 Whisky Super Grain Flour

2 tbsp salt

Cucumber salad:

1 cucumber

0.5 dl boiling water

80 g sugar

1 tsp salt

2 dl vinegar


Pickled red onion:

2 Red onion

1 dl water

2 dl vinegar

1 dl sugar

Sausages - preferably good quality

Herbs e.g. cress or chives

Here's how

Hot dog bread:

Dissolve the yeast in the water.

Mix the flour, sugar and salt.

Add half of the flour mixture to the water and stir well.

Now add the egg to the dough and mix well.

Add the rest of the flour mixture little by little while stirring.

Once the dough has gathered, add the soft butter and let it stir for 8 minutes.

Once the butter has been stirred into the dough, let it rise for an hour with a damp tea towel over it.

Roasted Onions:

Cut the onions into thin rings.

Pour the flour into a deep plate and place the onion rings in the flour. Be sure to separate all the onion rings so the flour is well distributed over all onion rings.

Put the onion in a sieve and sift the remaining flour off.

Heat the oil in a saucepan. Test if it is warm enough by putting a small onion ring in – it is ready when it bubbles around the onion ring.

Fry the onion rings a little at a time and pick them up with a spoon once they have turned brown.

Place them on a grease-absorbing paper and sprinkle them with coarse salt flakes. Allow them to cool completely.

Cucumber salad:

Cut the cucumber finely or grate on the mandolin iron.

Dissolve the sugar in the boiling water and then add the vinegar.

Season with salt and add pepper.

Add the cucumber and let it rest for at least 2 hours.

Pickled red onion:

Bring the sugar, water and vinegar to a boil in a saucepan.

Add the onion and let it cook for 2-3 minutes.

Take the onions up with a fork and pour them into a scolded jam jar.

Reduce the mixture with high heat without a lid for about 5minutes.

Pour the mixture over the onions and leave to cool.

The pickled red onions can be stored for a few weeks in the fridge if you don't eat them all at once.  

Baking and assembling hot dogs:

After the dough has risen for an hour, pour the dough onto a flour-sprinkled table and roll the dough into a sausage.

Cut it either into fourteen pieces or 20 small pieces which you roll into elongated buns.

Spread the buns on two baking sheets, press them flat and let them rise 30 minutes under a damp tea towel.

When the buns are finished, you give them a small tap so they get the size you want.

Let them rise for an hour under a damp tea towel. Tip: You can choose to brush your bread with whipped egg and/or sprinkle with sesame seeds.

Preheat the oven to 220 degrees.

Bake the hot dogs for 10-14 minutes depending on size - take them out of the oven and leave them to cool. 

Fry the sausages.

Cut the breads lengthwise and place a line of ketchup and mustard at the bottom.

Then add the sausage and top with the pickled cucumbers and red onions and top with the deep-fried onions.

Finish with a sprinkle of cress or chives.

OBS. Nutrition information applies to hot dog buns only.

Nutritional content

Energy, KJ
Energy, kcal
Fat, g
- of which saturated fatty acids, g,
Carbohydrate, g
- of which sugars, g,
Dietary fibre, g
Protein, g
Salt, g

Back to the overview

More recipes with

Agrain® 04 Whisky Super Grain Flour