Basic recipe for easy, coarse cold-fried buns

Ingredients for Basic recipe for easy, coarse cold-fried buns

Instructions for Basic recipe for easy, coarse cold-fried buns

To prepare the Basic recipe for easy, coarse cold-fried buns recipe, please follow these instructions:

Stir all the dry ingredients together. 2.Add water and oil.
If only seeds are used, add 5 dl of water, use kernels add 6 dl water - as the kernels absorb some fluid during swelling.
Stir well through. The dough must be glued - a bit like thick oatmeal.
The bowl is covered and the dough is poured into the refrigerator for at least 10 hours.

Turn on the oven at 250 degrees (hot air 225 degrees)

Pour the dough onto a baking sheet with a spoon dipped in water or "shape" the balls with 2 spoons. Bag the balls for approx. 12-16 minutes.

Are you unsure whether the bread is baked? Take a bowl and a bank at the bottom. Sounds hollow and light brown - so it's done!

tips:
Proposal for flour-kernel / seed distribution:
A)
150 grams of wheat flour
150 grams of white wheat flour
150 grams of Grahamsmel
150 grams of grasslands.
Use 5 dl water here.

B)
200 grams of wheat flour
250 grams of rye flour
150 broken broilers
6 dl water is used here

C)
200 grams of wheat flour
250 grams whole wheat flour
75 grams of flax seed
75 grams of broken wheat kernels
Use 5½ dl of water here


But you can mix it freely - try it out :-)

For example, also: Grass seeds, flaxseeds, sunflower seeds, 3 grain mixes, broken wheat kernels, knee bread kernels, etc.

Suggested flour: Wheat flour, grahamsmel, durum flour, whole wheat flour, rye flour, corn flour, white wheat, spelled flour and more.