Ingredients:
500 g Wheat flour, whole grain, fine (slightly bran sifted)
4 g Malt, optional
300 g Natural yoghurt, rather cool
100 ml Water, lukewarm, about to flour quality
1 tbsp Vinegar
2 tbsp Oil, neutral
15 g Yeast, fresh
14 g Salt
1 tsp Honey OR:
8 g Sugar
1/2 tsp Ground fennel seeds,
Half Cumin powder
50 g Sunflower seeds broken,
30 g Linseed or sesame seeds (coarsely ground)
Preparation:
Working time: about 20 min Rest time: 2 hrs / Difficulty: / Condensing p.
Dissolve yeast in lukewarm water with honey and in the middle of the flour, this possibly mixed with Malt, pour, sprinkle with flour and let rise 15 minutes.
Then mix with the remaining ingredients (except the seeds). Slowly knead the dough through the machine until the dough looks nice plastic.
Wetland cover and let rest about 40 minutes. (If the dough is not as yet be well risen, once again collide well and let rise again 30 minutes)
Then knead, form a loaf, then into quarters and these again divide these parts. Sand after 5 min rest period to smooth balls and then roll into strands, while thinner at the ends.
Well sprinkle with water and press the top of the seeds.
Once again, let rest 30 minutes covered.
Bake in a preheated oven at 230 ° C bake on, reduce after ten minutes at 190 ° C and about 25-30 minutes bake brown well.
Tip:
Natural yogurt can also be replaced by natural whey, kefir or buttermilk.
4 g Malt mixed with the flour, make this something fluffy pastry, I've refrained, however, from not rate!
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