Ingredients
- 300 g peeled buckwheat, roasted，
- 20g buckwheat grains, fresh
- 80 g pearl barley or other type of barley
- 300 g water, lukewarm
- 200 g plain flour
- 70 g oil
- 30 g butter
- 30 g fresh yeast
  - 1 1/2 sachets dry yeast (total 12 g = 3 tsp)
- 1 tsp sugar
- 1 tsp salt
- 20 g wheat semolina
- salt, coarse, for sprinkling
- sesame seeds, for sprinkling

Step 1
Place buckwheat and barley into mixing bowl,

S1,11000RPM 30S。

Step 2
Add water, flour, oil, butter, yeast, sugar and salt,

S1，Kneading for 3 minutes；S3

Step 3
Transfer dough to a pastry board and form a ball. Coat with semolina, cover with a kitchen towel and set aside to rise in a warm place for approx. 1 hour, or until doubled in size.

Step 4
Preheat oven to 200°C.

Step 5
Once dough has risen, divide into 4 pieces and roll each one out to approx. 0.5 cm thick (forming a rectangle 15 x 20 cm). Using a pastry wheel or a sharp knife, cut dough into long strips 2 cm wide. Sprinkle with coarse salt and sesame seeds, then twist into tight spirals, and place on baking trays lined with baking paper.

Step 6
Bake for approx. 15 min (200°C).