Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 100 g flour, (whole spelled), round
- 100 g barley, (naked barley), with round
- 50 g oats, (naked oats), coarsely round
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon dry yeast
- 1 teaspoon sunflower seeds
- 0.25 teaspoon ¼ clover, ground
- 180 g sparklin mineral water
- Margarine, for the frying pan
Print Recipe
Pin Recipe Instructions
- Frying pan with lid
- Mix all dry ingredients, add the water, stir well, cover with a damp cloth and leave to rest for approx. 25 minutes, stir well again, form rolls with wet hands, place in the frying pan greased with margarine, close the lid, place on a cold hotplate . Bake on level three of six possible levels for about 25-30 minutes, turn off the heat, turn the rolls and bake with the remaining heat for about 8 minutes with the lid closed.
- They should be allowed to cool a little if possible, we always eat them hot right away from the pan.
- Own recipe
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