1

Scalded grain: Boil the water, then pour the boiling water into the flour while stirring constantly; continue to stir until the mixture is smooth and compact. Allow the mixture to cool, cover, and place in the refrigerator overnight.

2

Dough: mix the flour and salt, then form a well in the middle. Add the yeast, vinegar and butter. Add the scalded grain and briefly knead into the dough, then knead briefly until you have a smooth dough. Leave the dough at room temperature for about 3-4 hours pressing down and folding occasionally. Or let rise one hour at room temperature, then leave it overnight the fridge.

3

Forming: Using a little flour, roll out the risen dough to form an approx. 1 cm thick rectangle. Cut into 8 rectangles.

4

Painting: to paint the bread, mix one tbsp flour with approx. 2 tbsp water and the oil, then colour with turmeric, cocoa powder or grass powder, as desired. Then paint the buns with the mixture and garnish with some water and flaxseeds. Place the edible flowers on top and let rise at room temperature for about 20-30 minutes.

5

Baking: place the baking sheet in the lower part of the oven and preheat the oven to 230 °C. Place the Klee buns, including the parchment paper, on the preheated baking sheet. Reduce the oven temperature to approx. 190 °C and bake the buns for 15-20 minutes. Remove from the oven and let cool on a cooling rack.

Tips

Any painting by Paul Klee makes a great template for painting the buns. Paint and decorate the corresponding parts of the buns, then bake.
Instead of buns, form a large bread and paint as desired. Bake for 50-60 minutes, depending on the shape of the bread.

Source:

IG Dinkel, Judith Gmür-Stalder