0.5 cups of sour milk (kefir, low-fat sour cream)
0.3 cups of all-purpose flour
1.5 cups of rye flour
2 tablespoons of rolled oats
2 tablespoons of flax seeds
3 tablespoons of olive oil or unrefined sunflower oil
1 egg
0.5 teaspoon of salt
1-2 teaspoons of sugar
0.5 teaspoon of baking soda
(This is the base; you can also add nuts, raisins, or other ingredients to taste)
In a bowl, combine the sour milk with the salt, sugar, baking soda, and the egg, which should be lightly beaten with a fork.
Combine all the dry ingredients, then pour in the sour milk mixture.
Stir everything thoroughly, then add the oil and mix gently until you have a slightly sticky dough.
Cover the dough with plastic wrap and let it rest for an hour, or preferably overnight in a cool place.
After resting, place the dough on a floured countertop (about 1 tablespoon of flour) and knead it a little.
You should end up with a soft, elastic dough.
Roll the dough into a thick rope and cut it into 12–14 pieces.
Shape each piece into a ball.
Flatten the balls between your palms to form patties.
The thinner the patties, the drier they will turn out.
Sprinkle the patties with caraway seeds, flax seeds, or sesame seeds if desired.
Place the patties on a baking sheet lined with parchment paper.
Bake in a preheated 350°F (180°C) oven for about 20–25 minutes.
They’re delicious and hearty, perfect as a substitute for bread in the morning with sandwiches—simply fantastic!
