Rebecca's Crumbly Bread

Here's how:

• 1

  Crumble the yeast into a mixing bowl. Add the milk (20 °C), oil, salt, sugar, and almost all of the wheat flour. Save the rest of the flour for rolling out the dough.

• 2

  Knead vigorously by hand or in a mixer. The dough should be fairly loose. Sprinkle a little flour on top, cover the dough with a kitchen towel, and let it rise for about 30 minutes.

• 3

  Place the dough on a floured work surface and knead until smooth. The dough should feel light. Divide the dough into 4 portions and roll each portion into a long log. Cut each roll into 5–6 pieces, depending on how large you want the buns to be. It’s a matter of taste. Roll the pieces into small balls and place them close together (about 0.5–1 cm apart) on a baking sheet lined with parchment paper. Let your imagination run wild; arrange them in different patterns.

• 4

  Then place the baking sheet on the stove and let the buns rise uncovered for 40 minutes. Bake at 225 °C in the middle of the oven for 15 minutes. Let the buns cool on a wire rack, uncovered.