Burgis Kornspitzstangerl

Summary

Ingredients

• 500 g wheat flour, whole rain, fine (bran lihtly sifted out)
• 4 g bakin malt, optional
• 300 g natural yohurt, rather cool
• 100 ml water, lukewarm, depending on the nature the flour
• 1 tablespoon vinegar
• 2 tablespoon oil, neutral
• 15 g yeast, fresh
• 14 g salt
• 1 teaspoon honey OR:
• 8 grams sugar
• 0.5 teaspoon ½ fennel seeds, ground
• 0.5 ½ caraway powder
• 50 g sunflower seeds, crushed
• 30 g flax seeds or sesame seeds (coarsely round)

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Instructions

1. Dissolve the yeast in lukewarm water with the honey and pour into the middle of the flour, possibly mixed with baking malt, dust with flour and let rise for 15 minutes.
2. Then mix with the rest of the ingredients (except the seeds). Knead the dough well in the slow speed of the machine until the dough looks plastic.
3. Cover and leave to rest for about 40 minutes. (If the dough has not risen well, bump it together again and let it rise again for 30 minutes)
4. Then knead vigorously, form a loaf, then quarter it and divide these parts again. After a rest time of 5 minutes, grind to smooth balls and then roll them into strands, becoming thinner at the ends.
5. Now spray well with water and press the top into the seeds.
6. Cover again and leave to rest for 30 minutes.
7. Bake in the preheated oven at 230 ° C, reduce to 190 ° C after ten minutes and bake well brown for about 25-30 minutes.
8. Tip:
9. Natural yogurt can also be replaced with natural whey, kefir or buttermilk.
10. Mixing 4 g of baking malt with the flour makes this pastry a little fluffier; I did without it, but don`t advise against it!

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