5 dl vann eller kokevann fra grønnsaker
50 g gjær
5 dl havregryn
5-7 dl hvetemel
0,5 dl sirup
0,5 dl olje
0,75 dl hvetekim
2 gulrøtter
0,75 dl solsikkefrø
(du kan også sette mer mel i stedet for noen av de tre siste ingrediensene)
1. Warm the water to the warmth of your hand (37 °C, or 45 °C if you're using active dry yeast). Dissolve the yeast in the warm water.
2. Stir in grated carrots, syrup, most of the flour and all the other dry ingredients. Beat until the dough is smooth and elastic, adding more flour if needed.
3. Add the oil, and stir well.
4. Place the mixing bowl with the dough to some warm place out of air draught. Cover with a clean dish towel and let rest for 15-25 minutes.
5. Roll the dough into 18-20 balls, maybe a little bigger than a golf ball. Put on a large baking sheet with parchment paper and let rest for 30 minutes.
6. Bake at 225 °C for 12 minutes. Check occasionally because the bottom burns easily.
2. Stir in grated carrots, syrup, most of the flour and all the other dry ingredients. Beat until the dough is smooth and elastic, adding more flour if needed.
3. Add the oil, and stir well.
4. Place the mixing bowl with the dough to some warm place out of air draught. Cover with a clean dish towel and let rest for 15-25 minutes.
5. Roll the dough into 18-20 balls, maybe a little bigger than a golf ball. Put on a large baking sheet with parchment paper and let rest for 30 minutes.
6. Bake at 225 °C for 12 minutes. Check occasionally because the bottom burns easily.
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