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.
2. Warm the milk and water together to hand-warm (roughly 35°C / 95°F). Crumble the fresh yeast into the warm liquid and dissolve with a fork.
3. Pour the yeast mixture and oil into the flour. Using a dough hook, knead for 8-10 minutes into a smooth dough. Adjust with more flour or water as needed until the dough pulls cleanly away from the bowl edges.
4. Cover the bowl with a cloth and let rise in a warm place for 30-40 minutes until visibly enlarged. Alternative: preheat oven to 50°C / 122°F, turn off, place covered dough inside, and let rise there.
5. While the dough rises, cut the dried apricots into small cubes.
6. After rising, knead the dough again with the dough hook for 1-2 minutes. Add the oat flakes, raisins, apricots, and hazelnuts; knead until evenly mixed.
7. With floured hands, shape the dough into a log. Divide into 8 equal pieces and shape each into a stick.
8. Roll or sprinkle each stick with the sunflower seeds to coat. Place on a baking tray lined with baking paper.
9. Cover with a cloth and let rise for 15 minutes.
10. Preheat oven to 200°C / 392°F (electric), 175°C / 347°F (convection), or gas level 3.
11. Bake for 18-20 minutes until golden.
12. Cool on a wire rack.