Preparation
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1Mix the flour with the Kölln flakes in a bowl and make a well in the middle. Dissolve the yeast and sugar in the water and add it to the well. Cover and let rest for 30 minutes.
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2Peel the carrots, grate them finely and add them to the dough with the sunflower seeds, 3 tablespoons of Mazola® and salt and knead well. Cover and let rise for another 30 minutes.
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3Preheat oven. Take the dough out of the bowl, divide it into four parts and shape into flat cakes. Make several dents in the dough with your fingers and let it rise for another 30 minutes. Spread the remaining Mazola® on the flatbreads, add a little salt and bake.
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4Baking time: approx. 20 - 25 minutes Top/bottom heat: 220 °C Circulating air: 200 °C Preparation time: approx. 30 minutes (without waiting time)
Author: Peter Kölln
Photographer: Mike Jessen
Ingredients
Serving(s)
1
Ingredients for 4 pieces
350 G
Spelled flour type 630
130 G
Delicate Kölln Oat Flakes
1/2 Dice
Yeast
1 prize
Sugar
380 ml
Water
2
carrot
3 EL
Sunflower seeds
7 EL
Mazola® olive oil
1/2 TL
Salt
