This is Susannes way of making buns or flutes (boller).
Revised by Anders
All ingredients except salt and water should be organic.
3 dl of cut grain (wheat, kruska or oat)
(kruska is a mixture of cut grains of oat, wheat, rye and barley)
5 dl of vater (handwarm) (Use slightly heated cold water)
Boil the cut grain very shortly in the water and let it cool.
50 g yeast
2 dl water
2 teaspoon sugar
1 teaspon salt
200 g of graded vegetable (carrot, rootbeet, apple etc)
1 table spoon of olive oil
300 g graham flour (whole grain flour)
app. 500 g wheat flour or spelt flour. (amount of flour depends on the flour, the time of year etc)
Select a big bowl (3 l ).
Put the yeast into the water. Add the other ingredients. Put in 2/3 of the flour and knieve thoroughly . The dough should not be sticky. So add flour until the dough feels good. The first part of the knieving is best done in the bowl. The last part on the table lightly covered with flour.
Rise for app 45 min in the bowl in a warm place. Cover with a cloth while rising. Roll into bun or flutes. Rise again for 15 min.
Paint the top with egg and bake in oven for 22 min at 200 C.
The buns or flutes should look golden brown
Let the bread cool a litle bit.
Instead of rising for 45 min, you can put the dough in the fridge overnight, but reduce the amount of yeast to 10 g.
Taste very nice when still warm.
Can be frozen and taste still very nice when reheated.