Preparation

All ingredients except the flour are added to the sponge when it is done! Powder the berries with a little flour, then they stick better to the dough.

(A Loibl Variety, see Loibl Recipe)
Receipt by Talia Sturmwind

Ingredients

3 ods oat flour, finely ground
1/4 od light sour dough (made only with oat flour)
1 ½ mugs butter milk
1 pinch salt

For the top:
½ mug foridus
1 pinch cinna
½ scup coarsely ground doch nuts

Preparation

Prepare the dough as described above, but knead it very thoroughly. When the loibla have nearly their final size, take a sharp knife and do two light cuts over cross on their top, penetrating the thin skin which has build till
now. When they have the desired size, take a brush and apply the foridus on top, sprinkle with the doch nuts and powder them with cinna. Be careful not to bake them too hot or too long. Only butter is needed to complement their delicious taste..

Receipt by Talia Sturmwind

Sour Dough or leaven is one of the most important ingredients for bread baking. Sour dough is needed for every dough which is "heavy", that is every dough out of normal unsieved flour. Only light dough like for the semm can use yeast as an expanding agent.