Summary

Ingredients

• 250 g buckwheat, round
• 50 g amaranth, round
• 150 g brown rice, round
• 1 pinch (s) salt
• 1 pinch (s) sugar
• 1 bag baking powder
• 1 teaspoon herbal salt, up to 2
• 500 g low-fat quark
• 100 g cheese, rated Gouda cheese
• 5 tablespoon milk
• Fat, for the frying pan

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Instructions

1. 28 cm frying pan with lid
2. Mix all dry ingredients. Quark, Gouda cheese, milk, stir for 4-6 minutes at medium level, the dough will be very thin, but the rolls will rise better.
3. With wet hands or a tablespoon, place the dough in portions, with space in between, in the greased frying pan, around which strips of baking paper (approx. 3 cm wide) are placed on edge.
4. Close the lid, place on a cold hotplate and bake brown from the bottom for approx. 40 minutes from the bottom on level three of six possible levels, turn or put a frying pan of the same size on top, turn over, remove the upper pan and bake again for approx. 10-15 minutes Cool for approx. 20-30 minutes before slicing.
5. Tip:
6. For sweet rolls, increase the amount of sugar as required (approx. 50 g) and finally fold in 50 g of sultanas, then omit the Gouda cheese and 1-2 teaspoons of herbal salt.
7. Own recipe