The easy way to freshly baked sourdough buns - only add water.
Flour mix with flaxseed, bran and seeds.
10 buns

Here is how you do it:

1. Put 360 g of warm water (approx. 30 c) in a bowl.

2. Pour the contents of the small bag in (dry yeast) and stir until dissolved.

3. Add the contents of the large bag and stir it together with a spoon.

4. Cover the bowl with a hermetic lid and let the dough rise for 30 minutes at room temperature before it is put in the refrigerator overnight.

The following day the buns are baked.

Turn on the oven at 250 c conventional heating.

Allow it to heat up well.

Shape the dough into buns with a wet tablespoon. Get the buns on a baking tray with baking paper.

Put the buns in the oven and bake them for 8 minutes at 250 c conventional heating.

Turn the oven to 250 c convection heating and bake the buns for further 8-10 minutes until they turn golden.

Let them cool on the griddle and enjoy!


Net weight: 425 g

Ingredients: Ingredients: Wheat flour type 00 (Organic), Wheat flour sifted (Organic), Øland wheat flour whole grains (Organic), Wheat grain cracked / flattened [5%] (Organic), Bran (Organic), Flaxseed [5%] (Organic), dry yeast (from sourdough) (Organic), salt with added iodine.

Potential allergens: Gluten. Does not contain GMOs.

Nutritional content per 100 g dry mixture:

Energy 1461 kJ / 349 kcal. Fat 3.7 g: of which saturated fatty acids 0.5 g. Carbohydrate 65.2 g: of which sugars 0.6 g. Dietary fiber 7.4 g. Protein 11.7 g. Salt 1.3 g.

Should be stored dry and not too hot.