Buns With Parsley

Buns With Parsley


  • 300 g integral spelt flour
  • 80 g millet flour
  • 2 tablespoons olive oil
  • 280 g lukewarm mineral water
  • 1 tablespoon flax
  • 1 tablespoon sesame
  • 1/2 teaspoon sea salt
  • 2/3 teaspoon baking powder
  • 1 tablespoon sour cream
  • 2 tablespoons chopped fresh parsley


In the evening mix 220 g integral spelt flour with 80 g millet flour, sea salt, flax, sesame, oil and mineral water. In chrono diet it is allowed to use integral wheat flour
at times but only if you’re in non-restriction period. Leave the dough to ferment overnight on the room temperature. In the morning add sour cream, knead well, then add baking powder and knead well again. Finely chop parsley and add to the dough as well as the rest of the flour gradually to get soft dough. On a floured surface put one tablespoon of the dough and roll into flour from all sides to make round shape and transfer to the baking tray covered with baking paper. Repeat the procedure with the rest of the dough. You’ll get some 9 to 10 buns. Bake in preheated oven on 220 degrees for about 30 to 40 minutes, depending on the oven.

Buns With Parsley

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