Muesli Bread Sticks
INGREDIENTS
| Item | Quantity |
|---|---|
| Flour | 400g |
| Water (lukewarm) | 133ml |
| Salt | 8g |
| Butter | 67g |
| Saf-instant® yeast | 11g |
| Liquid honey | 67g |
| Muesli | 67g |
| Hazelnuts (or other nuts of your choice) |
100g |
| Dried raisins | 100g |
| Dried apricots | 100g |
PRE-PREPARATION
1. Lightly toast the hazelnuts in the oven.
PREPARE THE DOUGH
1. Mix the flour and salt in a bowl. Add water, yeast, butter and honey.
2. Mix with a mixer for 3 mins on low speed and 6 mins on high, until a homogeneous dough is obtained.
3. Stir the dried raisins and dried apricots into the dough.
4. Form the ball and place it in a bowl/container.
5. First fermentation: Cover it with a damp cloth and let sit for 30 mins at room temperature of 26 – 30°C.
2. Mix with a mixer for 3 mins on low speed and 6 mins on high, until a homogeneous dough is obtained.
3. Stir the dried raisins and dried apricots into the dough.
4. Form the ball and place it in a bowl/container.
5. First fermentation: Cover it with a damp cloth and let sit for 30 mins at room temperature of 26 – 30°C.
SHAPING
1. Take out the fermented dough and spread it out in the shape of a rectangle, with thickness measuring around 1.5cm.
2. Cut the dough into strips of about 1.5cm wide and 10cm long.
3. Roll the strips on a damp cloth and then roll them in the muesli.
Line the muesli coated stips on a tray lined with baking sheet.
4. Let the bread strips rest and sit for about 30 mins at room temperature of 26 – 30°C.
BAKING / COOKING
1. Preheat convection oven to 190°C. Bake the bread strips for 10-12 mins.