Whole Grain Lye Triangles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 5 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 400 g wholemeal spelled flour
- 21 g yeast, fresh
- 1 teaspoon, heaped salt
- 250 ml water, lukewarm
- 1 tablespoon olive oil
- 1 pinch (s) sugar
- 1 packet puff pastry (230g)
- 30 g bakin soda
- Oatmeal
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast with the sugar in the lukewarm water. Put the flour in a bowl, dig a well in the middle and pour the yeast water into it. Cover with a little flour and let rise for about 15 minutes. Add salt and olive oil and knead everything with the food processor for at least 5 minutes. Cover the dough and let rise for about 30 minutes.
- Then roll out the yeast dough to the same size as the puff pastry, place both on top of each other and press firmly. Fold the two doughs together several times and roll them out again. Repeat this procedure until both doughs melt together.
- Then comes the shaping of the buns. To do this, roll out the dough and cut 8-10 triangles using a dough card. Cover the triangles and let rise again for about 30 minutes.
- Preheat the oven to 230 degrees.
- Bring 1 1/2 liters of water to the boil in a large saucepan, add baking soda and place the rolls in the boiling water for 1 minute each, remove with a slotted spoon, drain and place on a baking sheet lined with baking paper.
- Sprinkle the still moist rolls with the oat flakes.
- Bake the rolls for 20 minutes, turning the temperature down to 200 degrees after 10 minutes.
- Let cool on a rack.
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