Trail Mix
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 21 g yeast, fresh
- 300 ml water, lukewarm
- 1 tablespoon honey
- 200 g spelled flour
- 300 g whole wheat flour
- 150 g trail mix
- 2 tablespoon nut oil
- 1 tablespoon salt, coarse
- 2 tablespoon milk, lukewarm
- 1 teaspoon honey
Print Recipe
Pin Recipe Instructions
- Mix the two types of flour in a bowl and make a well in the middle. Dissolve the yeast with the honey in the lukewarm water and pour into the well. Stir in some of the flour. Cover the bowl and let it rest for about 15 minutes.
- Then add oil, salt and trail mix and knead everything by hand for about 10 minutes. Knead with a food processor for about 5 minutes. Cover and leave to stand at room temperature for about 1 hour.
- Knead the well-risen dough again, divide it into 8 pieces and form either rolls or snails from them. For the snails, shape the dough pieces into long strands, roll up from one end and press the last piece down a little so that it does not come off when it rises.
- Line a baking sheet with parchment paper and place the rolls on top. Mix milk and honey in a small bowl. Brush the rolls with it. Cover and let rest for 30 minutes.
- In the meantime, preheat the oven to 230 ° C (top and bottom heat).
- Put the rolls in the oven while pouring a cup of water into the oven. This is important for the crust of the buns.
- After 10 minutes, open the oven door briefly to let out the steam and switch the temperature down to 180 - 190 ° C. Bake for another 10-15 minutes.
- Remove the rolls and let them cool completely on a rack.
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