Ragged Buns

Ragged Buns


  • 50 g rye flour
  • 50 g buckwheat flour
  • 50 g oat flour
  • 2 teaspoons psyllium
  • 1/2 teaspoon sea salt
  • 1 tablespoon olive oil
  • 1 teaspoon baking powder
  • 150 ml mineral water


The recommendation is to use psyllium when use oat flour, because of it all crumbles. If you do not have psyllium, you can make buns without it, but I recommend you to eat them immediately, not to make them in the evening for the morning or for the next day.
First mix all dry ingredients, then add oil and water. You should get a very dense mixture that you can remove with a spoon. Put one or two tablespoons per each bun. And, don’t form them with wet hands, leave them to be ragged on the surface. It will act more rustically when baked. Bake in preheated oven until get nice golden color.

Ragged Buns

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