Lye multigrain sticks

Ingredients for 8 servings:

• 100 g wholemeal rye flour
• 150 g spelt flour
• 250 g whole wheat flour
• 25 g gluten (wheat gluten)
• 150 ml milk, lukewarm
• 150 ml water, lukewarm
• 1 tbsp sugar
• 1 cube of fresh yeast or equivalent dry yeast
• 50 g butter, liquid
• Salt, approx. 2 tsp
• Sodium hydroxide solution made from sodium pearls according to package instructions
• some rock salt or various grains

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

super tasty

Prepare the lye according to the instructions. Stir the yeast, milk, water, and sugar thoroughly. Add the three types of flour and the gluten and knead with the food processor. Meanwhile, add the salt and finally the butter. Knead everything for at least 5 minutes; the longer the dough is kneaded, the more elastic it will be. Let the dough rise for about an hour. Depending on the consistency and temperature, it may take longer or shorter. Knead the dough again briefly. Weigh out approximately 100g pieces. Knead these into balls and roll them into flatbreads with a rolling pin. Roll these into small sticks. Place the sticks in the lye and, using a slotted spoon, lift them onto a baking sheet lined with baking paper. Sprinkle the sticks with salt, poppy seeds, sunflower seeds, etc. to taste and let them rise for another 20 minutes. Bake the pretzel sticks at 200°C (top/bottom heat) for about 20 minutes.