HOW TO MAKE OUR FUNCTIONAL OATMEAL BUNS? RECIPE FOR 6 PIECES

MONCANA MIX ROLLS - HOW TO MAKE

Ingredients, wHAT YOU NEED:

- 390 g of mixture for oat rolls

- 15 g of olive oil (4 teaspoons)
- 10 g unrefined cane sugar *
- 10 g of apple cider vinegar (approx. 2 teaspoons)
- 440 g of water at a temperature of about 35 degrees

For decoration:
- 3 tablespoons of your favorite milk
- 3 tablespoons of sesame or other seeds

* alternatively - honey, agave or erythritol

Preparation:
1. Weigh out 390 g of the mixture and put it in a bowl.
2. In a separate vessel, combine water, oil, vinegar and sugar.
3. Pour the liquid mixture into the flour and stir vigorously, first with a tong, then with your hands for about 1 minute, until the dough is smooth. Option on the appliance: add ingredients to the bowl of the appliance, mix briefly on high speed, then knead the dough for about 2 minutes on lower speed, using a hook or S-shaped knife.
4. Transfer the dough to a bowl, cover with a damp cloth and let rise for 40 minutes.
5. Once risen, divide the dough into 6 equal parts and form each into a round bun on a floured pastry board.
6. Brush the buns with milk and coat with sesame seeds.
7. Transfer the buns to a baking sheet lined with baking paper and set aside for 15-20 minutes.
8. In the meantime, preheat the oven to 230°C with a thermo-circulating setting. If you don't have a thermoblock - up to 250°C.
9. Before baking, cut the buns with a razor blade in two places crosswise to a depth of min. 0.5 cm. This is important!
10. Put a mold with 5 ice cubes or 100 ml of water on the bottom of the oven.
11. Put the buns in the oven. Bake at 230°C with a thermoblock for 10 minutes or, if you don't have a thermoblock, w 250°C for 10 minutes.
12. Reduce the temperature to 200°C and bake for another 12 minutes with the thermo or, if you don't have a thermoblock, w 220°C for another 12 min.
13. Stud the buns on the griddle. NOTE: cut after cooling!

Tips:
To refresh the rolls for the second day, place them in a preheated oven to 150°C and bake for 3-4 minutes, or cut them in half and toast them in a toaster oven. Store bread for up to 3 days in a cotton cloth or tightly closed container away from heat sources. Enjoy!