Summary

Ingredients

• 250 g spelled (whole rain), finely round
• 70 g oats (naked oats), finely round
• 70 g rye (whole rain), finely round
• 70 g barley (naked barley), finely round
• 50 g brown rice, finely round
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 bag / s dry yeast
• 350 g sparklin mineral water
• 2 tablespoon olive oil
• Margarine, for the frying pan
• linseed

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Instructions

1. 28 cm frying pan with lid
2. 7 pieces
3. Mix the dry ingredients, add the water and stir for 2 minutes, only then add the olive oil and stir for another 5 minutes at medium level, cover with a damp cloth and let rest for about 30 minutes.
4. Stir again for 3 minutes, form rolls with wet hands and place in the greased 28 cm frying pan.
5. Place strips of parchment paper upright around them, sprinkle linseed over them, close the lid and let rest for 30 minutes.
6. Place on a cold hotplate and bake on level three of six possible levels for about 50 minutes. Let them move in the pan and when they are on the surface they are dry, and you are done.
7. If you want, you can put a pan of the same size over it, turn it over and use the residual heat with the heat switched off and bake for another 10 minutes. Let cool before cutting.
8. Own recipe