Bechamel sauce

30 to 50 gm butter
2 heaped tablespoons wholewheat flour (Vollkornmehl)
400 ml milk

Melt butter in saucepan (Kasserole) on medium heat. Add the flour and mix well with the melted butter. Turn up the heat, add the milk, stirring constantly with a whisk to avoid lumps, till the sauce thickens. If you find the sauce too thick, add more milk.