Muesli sticks

Ingredients for 8 servings:

• 50 g sunflower seeds
• 1 tsp, leveled salt
• 2 tbsp sugar
• 75 g hazelnuts
• 50 g raisins, washed
• 50 g oat flakes, wholegrain
• 50 g apricot(s), dried
• 1 cube of yeast, fresh
• 400 g wheat flour, dark type 1050
• 125 ml milk
• 125 ml water
• 5 tbsp oil, neutral e.g. sunflower

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 1 hour 23 minutes

freeze well

Combine the flour, salt, and sugar in a mixing bowl. Gently warm the milk and water, crumble in the yeast, and dissolve it with a fork. Add the yeast mixture and oil to the flour and knead with a dough hook until a smooth dough forms. Depending on the type of flour, add more flour or water if necessary until the dough easily pulls away from the sides of the bowl. Cover and let rise in a warm place for about 30-40 minutes. (Preheat oven to 50°C, then turn off and cover the dough and let it rise until it has visibly increased in size. In the meantime, cut the dried apricots into small cubes. After the rising time, knead the dough again with the dough hook and knead in the oats, raisins, apricots and nuts. With floured hands, form the dough into a log, divide it into 8 equal pieces and shape them into sticks. Sprinkle the sticks with the sunflower seeds or roll them in, place them on a baking tray lined with baking paper, cover and let rise for another 15 minutes. Bake in a preheated oven (electric oven: 200°C, fan: 175°C, gas mark 3) for approx. 18-20 minutes. Let cool on a rack.