Summary

Ingredients

• 75 g zucchini
• 75 g carrot (s)
• 15 g yeast, fresh
• 5 g salt
• 5 g honey, more liquid
• 250 g flour
• 2 tablespoon sunflower seeds
• 1 teaspoon flaxseed
• 1 teaspoon vinegar
• 1 teaspoon dill, freeze-dried

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Instructions

1. Wash, clean and slice the zucchini and carrots.
2. Crumble the yeast in a large bowl, sprinkle salt on top, liquefy and mix with honey. Add the vegetables and mix well together.
3. Mix the flour with the grains and dill and pour over the vegetables. Mix roughly, add vinegar and knead well to form a smooth ball of dough. Cover it with a damp cloth and leave it to stand draft-free for 30 minutes.
4. Then divide into 3 parts, knead them into balls, place on a baking sheet lined with baking paper, press down to 2 cm and cover * leave to rise for another 15 minutes. (* Preheat the oven to 180 ° in the meantime)
5. Wet the dough pieces with water and bake for 30 minutes. As soon as the buns sound hollow when you tap the underside, they are ready to eat.
6. Side notes: The batter should be powdery and fluffy. If it is too heavy and sticky, simply knead in the flour, and if it is too hard and difficult to knead, just add a little lukewarm water.
7. I always shave the vegetables in reserve and put the excess in a plastic bag, flatten it and freeze it.