Prep Time

15 minutes + 30 minutes to rise

Cooking Time

15-20 minutes

Yields

20-25 buns

Ingredients

• 90-100 g of yeast
• 250 ml oats
• 500 + 1000 ml water
• 2 tablespoons maple syrup
• 100 ml flax seeds
• 200 ml pumpkin seeds
• 100 ml sunflower seeds
• 1 tbsp fine sea salt
• 1 apple peeled and grated
• 1000 g of dinkel  wholemeal

Directions

Make oats porridge of 2,5 dl oats and 5 dl water.

Measure 1 liter of water (37°c) in a big bowl, put the yeast in it, and make a resolve. Add the porridge, maple syrup, salt, linseeds, sunflower, pumpkin, and apple. Add the whole meal of Dinkel flour, the dough should be like a porridge, very loose. Stir it and leave it to rise for 30 minutes. You use two big spoons to click the porridge out on a baking sheet covered by baking paper. Approx 15 min at 230 degrees until golden brown.

Keep in the freezer or a couple of days in the fridge.

Enjoy!