- 25 gram of baker's yeast
- 5 dl of cold water
- 1 dl of oats
- 1 dl / 10 scoops of Feméa Neutral (50 mg iron!)
- 2 tablespoons of rapeseed oil
- 1 tablespoon of honey
- 5 dl of light gluten-free flour mix
- 3 dl of coarse gluten-free flour mix
Crumble the yeast into a bowl, add the water and stir until the yeast
has dissolved. Mix in all other ingredients and stir into a
porridge-like batter. Cover the bowl with a towel and place it in the
refrigerator for about 8-10 hours. Then, place 10 rolls on a baking
paper (do not knead) and bake at 225 degrees Celsius for about 15
minutes. Absolutely incredible breakfast rolls!
Svenska
