Spinach Buns

12 Buns

2.6 ounces Buckwheat kernels
1.6 cup boiling water
0.8 ounce yeast
2.6 ounces spinach
1 egg
0.6 cup yoghurt naturel
0.4 cup rolled oats
1 teaspoon salt
15 ounces wholemeal spelled flour
1 egg for brushing


Cover the buckwheat kernels with boiling water and let it soak for 1 hour.
Stir in the yeast to the buckwheat kernels and add the spinach, yoghurt, rolled oats, egg, salt and half of the spelled flour.
Stir the dough well and add the rest of the flour.
Knead the dought until it is pliable and not sticky.
Cover with a towel and let rise for 1 1/2 hour.
Form 12 buns and place them on a bakingsheet with baking paper.
Let rise for 45 minutes.
Beat the egg and brush the buns with the egg.
Bake in the oven for 15 minutes on 392 Fahrenheit (200 Celcius).
Let cool on a rist.
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