"Hveder" with Agrain® 01 Pilsner Spent Beer Grain Flour

Preparation time:

1 hour and 45 minutes

Skill level:



12 buns


500 g wheat flour

50 g Agrain® 01 Pilsner Spent Beer Grain Flour 

2 tbsp sugar

2 tsp cardamom

1 teaspoon salt

100g cold butter

3 dl lukewarm water

25 g fresh yeast

Nutritional content

Here's how

Start by mixing wheat flour, Spent Beer Grain Flour, sugar, cardamom and salt. Then crumble the cold butter and knead it into the flour mixture until it has a gritty consistency.

Dissolve the yeast in the lukewarm water and gradually pour the water into the flour mixture while kneading it together either by hand or on a mixer. The dough should be kneaded until it is still a little moist and is glossy and flexible. If the dough is too wet add a little more wheat flour.

Divide the dough into 12 buns of the same size and place them in a baking pan covered with baking paper. Place the buns closely (about 1 cm away) so that they can rise together and get a square shape.

The buns should rise under a tea towel in the pan, preferably in a warm place for about 1 hour.

Turn the oven on 225 degrees hot air.

Once the buns haven risen and grown together, they are baked for about 15 minutes until golden. When they are finished let them cool on an oven rack. 

Enjoy the buns warm as they are, or cut them in half and toast them for another few minutes in the oven at 200 degrees until they are golden and crispy.

Serve them with plenty of butter. Bon appetit!

Energy, KJ
Energy, kcal
Fat, g
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Agrain® 01 Pilsner Spent Beer Grain Flour