Summary

Ingredients

• 50 g sunflower seeds
• 1 teaspoon, leveled salt
• 2 tablespoon sugar
• 75 g hazelnuts
• 50 g raisins, washed
• 50 g oat flakes, crunchy
• 50 g apricot (s), dried
• 1 cube yeast, fresh
• 400 g wheat flour, dark type 1050
• 125 ml milk
• 125 ml water
• 5 tablespoon oil, neutral e.g., Sunflower

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Instructions

1. Mix the flour, salt and sugar in a mixing bowl. Warm the milk and water slightly, crumble the yeast in and dissolve the yeast with a fork. Add the yeast mixture and oil to the flour and knead into a smooth dough using the dough hook. Depending on the type of flour, improve with flour or water until the dough loosens from the edge of the bowl. Cover and let rise in a warm place for about 30-40 minutes. (Heat the oven to 50 ° C then switch it off and let the covered dough rise there until it has visibly enlarged.
2. In the meantime, cut the dried apricots into small cubes. After the rising time, knead the dough again with the dough hook and knead in the oat flakes, raisins, apricots and nuts. Shape the dough into a roll with floured hands, divide into 8 equal pieces and shape into sticks.
3. Sprinkle or roll the sticks with the sunflower seeds and place on a baking tray lined with baking paper and cover for another 15 minutes.
4. Bake in the preheated oven, electric stove: 200 ° C, convection: 175 ° C, gas level 3 for approx. 18-20 minutes.
5. Let cool on a wire rack.