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Name: Kornstangen - Nut Rolls
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8
Cuisine: German
Ingredients: 2 tbsp. flax seeds; 2 tbsp. sunflower seeds; 2 1/2 tsp poppy seeds; 1/3 cup water hot; 2 1/2 cups all-purpose flour; 3/4 cup Rye flour; 2 tsp Salt; 1 tbsp Molasses; 1 tsp apple cider vinegar; 1/4 tsp caraway seeds crushed; 1/4 tsp Fennel Seeds crushed; 1 cup pecans; 2 cups dried cranberries; 1/3 cup greek yogurt; 3 tsp yeast; 1 cup water lukewarm

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INGREDIENTS

2 tbsp. flax seeds
2 tbsp. sunflower seeds
2 1/2 tsp poppy seeds
1/3 cup water hot
2 1/2 cups all-purpose flour
3/4 cup Rye flour
2 tsp Salt
1 tbsp Molasses
1 tsp apple cider vinegar
1/4 tsp caraway seeds ; crushed
1/4 tsp Fennel Seeds ; crushed
1 cup pecans
2 cups dried cranberries
1/3 cup greek yogurt
3 tsp yeast
1 cup water lukewarm

Servings

INSTRUCTIONS

Add all seeds into a stand mixer bowl, add the hot water, cover with a clean kitchen towel, and set aside for at least 3 hours or overnight.

Add the all-purpose flour, rye flour, barley malt, crushed caraway and fennel seeds, pecans, cranberries, yeast, apple cider vinegar, and yogurt to the seeds.

Mix briefly to combine. Add water and knead on low speed for 3 min. and then 5 min. on medium speed.

Cover with a clean kitchen towel and allow to raise for about 20-30 min.

Place the dough onto a flour sprinkled workspace and divide the dough into 8 pieces.

Shape each piece of dough to a ball and sprinkle lightly with flour.

Cover again and allow to prove for about 10-15 min.

Add about 2-3 tbsp. of seeds of your choice to a shallow bowl.

Spray the bread rolls with water, dip them into the seeds and place them back on the baking sheet.

Cover and let raise for about 30 min.

In the meantime, preheat the oven to 425F and place an oven safe dish with water into the oven.

Bake in the preheated oven for about 25 min.

Allow to cool completely on the baking sheet.

NOTES

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Kornstangen - Nut Rolls

2 tbsp. flax seeds
2 tbsp. sunflower seeds
2 1/2 tsp poppy seeds
1/3 cup water hot
2 1/2 cups all-purpose flour
3/4 cup Rye flour
2 tsp Salt
1 tbsp Molasses
1 tsp apple cider vinegar
1/4 tsp caraway seeds crushed
1/4 tsp Fennel Seeds crushed
1 cup pecans
2 cups dried cranberries
1/3 cup greek yogurt
3 tsp yeast
1 cup water lukewarm

Add all seeds into a stand mixer bowl, add the hot water, cover with a clean kitchen towel, and set aside for at least 3 hours or overnight.

Add the all-purpose flour, rye flour, barley malt, crushed caraway and fennel seeds, pecans, cranberries, yeast, apple cider vinegar, and yogurt  to the seeds.

Mix briefly to combine. Add water and knead on low speed for 3 min. and then 5 min. on medium speed.

Cover with a clean kitchen towel and allow to raise for about 20-30 min.

Place the dough onto a flour sprinkled workspace and divide the dough into 8 pieces.

Shape each piece of dough to a ball and sprinkle lightly with flour.

Cover again and allow to prove for about 10-15 min.

Add about 2-3 tbsp. of seeds of your choice to a shallow bowl.
Spray the bread rolls with water, dip them into the seeds and place them back on the baking sheet.

Cover and let raise for about 30 min.

In the meantime, preheat the oven to 425F and place an oven safe dish with water into the oven.

Bake in the preheated oven for about 25 min.

Allow to cool completely on the baking sheet.

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Nutrition

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Serving Size: 1 Serving (123g)
Recipe Makes: 8 Servings

Calories: 436
Calories from Fat: 104 (24%)

Amt Per Serving		% DV

	Total Fat 11.5g	15 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 3.6g
Cholesterol 0mg		0 %
Sodium 589.5mg		20 %
Potassium 264mg		7 %
Total Carbohydrate 76.8g		23 %
	Dietary Fiber 9.1g	36 %
	Sugars, other 67.7g
Protein 9.2g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 436

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