Directions

1

Boil oatmeal of 2 dl water and 1 dl oatmeal - melt butter in it - cool on a plate

2

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

3

Pour water and yeast into the bag and make sure the yeast dissolves

4

Pour salt, sugar, oatmeal and grated carrots into the bag and make sure it spreads

5

Pour flour into the bag

6

Pinch 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

Behind approx. 20 minutes in a 220 degree hot oven - preferably hot air