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This recipe is perfect for a Sunday. First you have to get out in the fresh air and collect the yarrow. Once back in the kitchen, it's time to stir, knead and mix – kids will love it! Do not try the yarrow while you're picking it. It must be washed thoroughly before use! Once baked, these little buns will last an entire week. So what are you waiting for? Go forage!
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Finely chop two-thirds of the yarrow, set aside the rest for the garnish, place in a bowl along with the flour, salt, mixed seeds and yeast, mix together. Pour in the buttermilk, knead into a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1 hr.
Divide the dough into 16 portions, shape into balls and place on a baking tray lined with baking paper. Brush the buns with a little water, garnish with the reserved yarrow.
Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a rack.
|Note:||Whether raw, cooked or baked, wild herbs must always be washed thoroughly before being consumed!|
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