50 g butter or lard at room temperature
1 l milk or äggost whey
50 g yeast
2 tbsp syrup
1 tbsp salt
500 ml rye and wheat flour (mix 40:60)
1.7 litres (approx.) wheat flour
2 tsp ammonium carbonate

Melt the butter or slice the lard. Pour over the milk and heat to 37 degrees. Pour the liquid into a mixing bowl and crumble the yeast into it. Stir and add syrup, salt, the mixed flour and some of the wheat flour – save the rest for baking out. Knead the dough and leave to prove until it’s doubled in size. Then add the ammonium carbonate.

Knead the dough on a floured work surface. Cut into ten bits and roll to round balls. Leave to prove under a towel. Roll the buns out, first with a smooth rolling pin, then with a textured one into round cakes, which are pricked and baked. Bake the bread for about 1 minute on each side.