Ingredients
Instructions
Preheat the oven to 180 °C/360 °F. Heat the whipping cream and water to finger temperature. Add the dry yeast and Finesse to the cream mixture and set aside.
Measure out the dry ingredients. Whisk the cream mixture in with the eggs. Add the dry ingredients to the liquids and mix well. If the dough is too watery, add some more oat fibre, as described in the ingredients list. Add in gradually until you reach the right consistency. The dough should resemble a regular yeast dough and be easy to work with. Leave the dough to rest for 10 minutes.
Add some oil to your hands, shape into buns and press the breads down with a plate or similar. Place some baking paper between the dough and the plate so it doesn’t stick. Bake on the middle rack for approximately 18 minutes. Cool on a baking grill.
Recipe and image borrowed from Norwegian blog Fett & Forstand
Nutritional information
| Per 100 g | |
|---|---|
| kcal | 215 g |
| protein | 5 g |
| carbohydrates | 2 g |
| fat | 17 g |
| fiber | 18 g |