in Recipes

Sunflower wholegrain sticks with spelt and emmer

updated

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Ingredients for 1 servings:

  • 200 g wholemeal spelt flour
  • 200 g whole wheat flour
  • 200 g wholemeal emmer flour
  • 350 g buttermilk, max. 400 g
  • 3 tbsp sourdough
  • 10 g salt
  • 30 g sunflower seeds, finely ground
  • 10 g yeast
  • Sunflower seeds for sprinkling

Instructions

Working time approx. 12 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 42 minutes

Mix all ingredients, except for the sunflower seeds for sprinkling, into a smooth yeast dough. Let it rest briefly, then roll it out and cut it into long strips using a wheel. Place on baking sheets and sprinkle with the sunflower seeds. Cover and let it rise for one to two hours. Then preheat the oven to 200°C (400°F) and bake for approximately 25-30 minutes, depending on the size.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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