Directions

1

Open the bakingbag - fold the edge of the bag and place it on the table like a sock

2

Pour water and psyllium husks into the baking bag

3

Mix well and leave for approx. 5 minutes, so it becomes gel-like

4

Crumble the yeast in and mix well

5

Add the rest of the ingredients

6

Pin the bag together in the shaft - lift - knead with the tip / "toe" inside the bag until all the flour has spread - min. 1 minute. There must be no dry spots with flour. The dough should be smooth and uniform

7

Release the tie by the dotted line at the front of the "sock" - tie the tie - not too tight - the dough should be able to breathe

8

Place dough in refrigerator for long-term rise until you are going to bake - min. 6/8 hours max. 72 hours

9

Remove dough from refrigerator

10

Cut a hole in the tip / "toe" - approx. 5 cm for buns

11

Gently squeeze the dough out of the bag. Cut dough for each bun. Be careful not to cut in the plastic. Be careful not to press the nails / fingers into the bag, as it may break. If the dough is hard to squeeze, cut a slightly larger hole. Use two plates if you do not want the buns to lie close and touch each other.

12

Sprinkle with oatmeal

13

Bake approx. 25 minutes in a 220 degree hot oven - preferably hot air

14

The buns are baked when they sound hollow when you knock on the bottom of them