Walnutpepper sticks
Ingredients for Walnutpepper sticks
| Amount | Ingredient |
|---|---|
| 100 grams | Crushed rye |
| 100 grams | Flaxseed |
| 100 grams | Sunflower seeds |
| 50 g | Oatmeal |
| 250 l | Water |
| For the dough: | |
| 775 g | Wheat flour type 550th 200 grams |
| Improvers Rustic | 600 ml |
| Water | 50 g |
| Yeast |
Walnutpepper sticks Directions
Ingredients with boiling water for about 1 hour, better with warm water swell overnight.
When the dough is smooth running, the source unit and 300 g walnuts, 30 g of colorful, coarse pepper (eg Ubena) and 5 g nutmeg including knead.
Weigh about 600 g pieces. Approx. Open 40 inches long, wet and rolled in oats and walnuts in California.
Shoot at almost full Gare. Back Stick Oven temperature: 190 ° C. Baking time: 20 minutes.
After baking, while still hot sprinkle with butter fat or carotene block butter, brush a little pretzel salt, and again briefly in the oven überflämmen. Of the butter to about 10% walnut oil may be added.
