Preparation
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1Put the flour and salt in a bowl, make a well in the middle and add the oil and coconut blossom syrup. Dissolve the yeast and sugar in the lukewarm oat drink and also add it to the well. Knead the dough and let it rise in a warm place for an hour.
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2In the meantime, chop the almonds a little smaller with a knife and mix with the muesli and flax seeds. Knead the muesli mixture into the yeast dough and form small balls out of it. Place the balls on a baking tray lined with baking paper, flatten them slightly and cut them crosswise.
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3Mix the Cologne flakes with poppy seeds and sesame, brush the rolls with water and sprinkle the oat flakes on top. Then let it rise for another 15 minutes. Bake in the preheated oven.
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4Top/bottom heat: 180°C Circulating air: 160°C Baking time: approx. 20 minutes Preparation time: approx. 20 minutes (excluding waiting times)
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for 12-14 pieces:
400 G
Spelled flour type 630
1 TL
Salt
2 EL
Mazola® germ oil
2 EL
Coconut blossom syrup
1 Dice
Yeast
1 EL
brown sugar
250 ml
Oat drink
1 EL
whole almond
about 150 G
Kölln muesli fruit without added sugar
1 EL
linseed
also (for sprinkling):
2 EL
Regular Rolled Kölln Oat Flakes
1 EL
poppy
1 EL
Sesame
