- 25 g Butter
- 400 ml Water
- 200 ml Pouring Yogurt
- 25 g Yeast
- 1 tsp Coarse Salt
- 100 g Finely Rolled Oatmeal
- 550 g Wheat Flour
Melt the butter in a small, thick-bottomed pan and add the water.
Pour the mixture into a bowl and add pouring yogurt and the yeast. Add the other ingredients (keep a little flour).
Mix the dough well. Cover the bowl with a lid and place the dough in a warm place to rise for approximately ½ hour.
Take the dough out onto a floured surface and knead it thoroughly. Add any or the rest of the flour.
Cover a tin (approximately 4 x 25 x 25 cm) with baking paper. Put the dough in the tin and press it out so that it fills all of the tray.
Let the dough rest while covered for approximately 20 minutes. Brush with water and sprinkle with oatmeal.
Cut the dough 3 times with a damp knife to make 16 square buns. Bake in the middle of the oven for 40 minutes at 200 °. Let the oatmeal buns cool on a baking rack - separate them.