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1
Mix equal amounts of mixed grain and water and let soak for 30 minutes.
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2
Add half of the strong flour, sugar, dry yeast, and soaked mixed grain to a bowl.
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3
Add lukewarm water to the dry least, and use a wooden spatula to mix until smooth.
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4
Once the yeast becomes bubbly add the remaining flour, unsalted butter, and salt and mix until it comes together.
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5
Place on a flat surface and knead until the outside is smooth.
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6
Shape into a rounded ball, return to the bowl, and allow to rise (15 to 20 minutes at 40 C).
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7
Once the dough has expanded to twice it's size, perform the finger test (poke your finger through to see if the hole stays open) and remove the gas.
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8
Break off into 16 rounded portions and let sit for 10 minutes.
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9
Remove the gas again, restore their rounded shape, place in cupcake liners or molds, and let rise a second time (25 to 30 minutes at 40 C).
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10
While the second rise is happening preheat your oven to 190C (about 20 minutes).
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11
Once the dough has expanded to twice its original size, bake in the oven and they're done!
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12
They give off an enticing, toasted fragrance and they're absolutely delicious.
