Summary

Ingredients

For the dough: (sourdough)

• 9 tablespoon brown rice, ground
• 1 pinch (s) salt
• 1 pinch (s) sugar
• 0.25 teaspoon ¼ dry yeast
• Sparkling mineral water

For the dough: (main dough)

• 300 g buckwheat, round
• 200 g brown rice, round
• 1 teaspoon, leveled black cumin, ground
• 2 teaspoons salt
• 400 ml sparkling mineral water
• Margarine, unhardened, for greasing

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Instructions

1. The evening before, put all the ingredients for the sourdough into a 720 ml jar, stir well, should become a thick mush, close the lid, put it in a room-warm cupboard in the dark.
2. In the morning:
3. Stir the sourdough and put it in a mixing bowl, rinse the glass with a little seltzer, add 400 ml of carbonated mineral water, stir gently, pour in the mixed dry ingredients and stir everything for 4-6 minutes on medium setting.
4. In the meantime, grease the muffle wells in the trays well, also coated, fill about 2 tablespoons of dough in each well, let rise for a few hours at a warm room temperature, or in the oven, top + bottom heat at 30 ° C (lights on and on a little more) until the dough has clearly lifted.
5. Bake in the cold oven at approx. 140 ° C for approx. 35-45 minutes. Needle test, but you can also see it.
6. Leave in the mold for a few minutes, put a board on top of the muffins, turn everything over, remove the baking sheet, if you let them slip out, you can break them, let them cool before cutting, a saw knife is an advantage.
7. Own recipe