0,3 pt. / 1 ½ dl oat groats
0,2 pt. / 1 dl semi skimmed milk
1 pt. / 5 dl water
0,9 oz. / 25 g yeast
1 tablespoon salt
2 tablespoons honey
2 pt. / 10 dl flour (approximately)
0,5 pt. / 2 ½ dl rye flour
For the baking table:
0,2 – 0,4 pt. / 1-2 dl flour
This recipe makes 12 to 15 buns.
 Set the oven at 430° F / 220° C. Toast the oat groats in a dry pan a few minutes until they are golden.
 Heat milk and water to 98° F / 37° C. Crumble the yeast into a bowl and stir it in lukewarm milk. Add salt, honey, flour and 0,2 pt. / 1 dl toasted oat groats. Stir the dough together. Set to rise under cling film in a warm place for about 1 1/2 hours.
 Pour the dough out onto a floured table and form the dough into oblong buns. The dough should be airy and light.
 Place buns on baking paper on a baking sheet and sprinkle with the rest of the oat groats.
 Bake the buns in for approximately 15 minutes. Cool on wire rack.
Tip: In all yeast baking the listed flour amount is approximate and it is important to add the flour a little at the time. It is easier to adjust the dough to the right consistency with more flour if it is too loose, than the opposite.