Caraway sticks

Ingredients for 16 servings:

• 200 g flour (whole wheat flour)
• 200 g flour (wheat flour type 405)
• 1 cube of yeast
• 100 ml water, lukewarm
• 1 tsp sugar
• 2 tsp salt
• 150 ml water
• 2 tbsp flour, for the work surface
• 1 egg yolk
• 2 tbsp milk
• 4 tbsp salt, coarse
• 4 tbsp caraway seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Of course it also works without caraway

Mix the two types of flour in a large bowl and make a well in the center. Crumble the yeast, mix it with the lukewarm water, add it to the well, and sprinkle with the sugar. Stir in a little flour. Cover the pre-dough and let it rise for 15 minutes. Knead the pre-dough well with the flour, salt, and lukewarm water. Cover and let it rise in a warm place for 1 hour. Knead the dough again vigorously, then roll it out on a floured work surface. Using a sharp knife, cut 16 equal squares and roll them out again to a size of 12-15 cm. Then, starting at one corner, roll them together into a dough log. Line a baking sheet with baking paper, place the dough logs on it, and cover and let it rise for another 30 minutes. Preheat the oven to 225 degrees Celsius (425 degrees Fahrenheit). Fill an ovenproof bowl with water and place it in the oven. Mix the egg yolk with the milk and brush the sticks with it. Sprinkle with salt and caraway seeds, and press the topping lightly into the dough. Bake for 10 minutes at 225 degrees Celsius (425 degrees Fahrenheit) and 14 minutes at 200 degrees Celsius (400 degrees Fahrenheit).