Barley – spelt – rolls

Ingredients for 4 servings:

• 100 g flour (whole grain spelt), ground
• 100 g barley (naked barley), with ground
• 50 g oats (naked oats), coarsely ground
• 1 tsp sugar
• 1 tsp salt
• 1 tsp dry yeast
• 1 tsp sunflower seeds
• ¼ tsp ground blue fenugreek
• 180 g mineral water, carbonated
• Margarine, for the frying pan

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

egg-free, dairy-free, vegan, pan-baked

Frying pan with lid: Combine all dry ingredients, add water, mix thoroughly, cover with a damp cloth, and let rest for about 25 minutes. Stir thoroughly again. Form rolls with wet hands, place in the margarine-greased frying pan, close the lid, and place on a cold stovetop. Bake for about 25-30 minutes at level three of six. Turn off the heat, turn the rolls over, and bake with the residual heat for about 8 minutes with the lid closed. It’s best to let them cool slightly if possible; we always eat them hot straight from the pan. Our own recipe