1

Start by pouring 370ml water into a bowl.

2

Add 4 g dry yeast (or 12 g fresh yeast) – make sure the yeast is dissolved.

3

Mix the dry components: 75 g coarse flour, 75 g fine oatmeal, 350 g wheat flour and 10 g salt. Mix it together.

4

Add the flour into the water/yeast and mix it a little at the time, until the dough is coherent.

5

Put a lid on the dough and let it rest for 20 minutes.

6

Now it is time to fold the dough, which is done in the bowl. Get your finger wet, this will make it easier to fold the dough.

7

When the dough has been folded the amount of times wanted, put a lid on the bowl and put it into the refrigerator.

8

Let it rest in the refrigerator until the day after, 24 hours or 48 hours, according to when the buns should be made.

9

Turn the oven on 250 degrees on hot air – let the baking tray stay in the oven.

10

Take the dough out of the refrigerator and sprinkle flour on the table. Roll the dough on the flour that is placed on the table, with a dough scraper.

11

DO NOT KNEAD THE DOUGH! Cut out 8 buns from the dough, place them on baking paper.

12

Take the hot baking tray out, place the baking paper with the buns on the hot tray. Wet the surface of the buns and place them in the oven.

13

Bake for 12 minutes.

14

After the 12 minutes, turn the heat to 230 degrees and bake for another 5 minutes or until the buns have the wanted color.

15

Take them out and let them rest for 10 minutes – Bon appetite.