How to make
Activate the yeast in the slightly warmed water with the dissolved spoon of sugar and the white flour. Cover the dish with a towel, until it activates (5-6 min.)
Mix the oat bran and nuts with the whole grain and spelt flour. Make a well and crack the egg, pour the oil, milk, salt and activated yeast into it.
Knead the dough, by moving it onto a floured surface and kneading for 8-10 minutes. It's a heavy type of dough and rough, because of the types of flour in it and the bran, so it doesn't have the springy feel of a white flour dough.
Place it back into the bowl and grease the surface, leave it to rise in a warm place for about 1.30 minutes - since it is a heavy dough, it will not rise much, but don't let that worry you.
Take the dough out of the bowl again and divide into 6 equal parts, shape each into a smooth ball. Place them in a greased baking pan and spread the dough balls with oil once again, because they form a crust easily. Sprinkle with pressed oats and black sesame seeds and leave them to rise again. It is best to put them in an oven heated to 100°F (40°C) (turn off the oven as soon as you put them in). In about 40-50 minutes, they will slightly increase in volume, but just enough.
Heat the oven to 360°F (180°C) and bake for about 30 minutes, or until they're fully baked.
Spray the baked bread buns generously with water and wrap them in a towel while they're hot, since they will become hard due to the oat bran.
If you're not eating them right away, store them in a plastic bag or bag to prevent them from hardening further.
They are crunchy and hard on the outside, but very light, healthy and tasty!
Enjoy your meal!
