Kornspitz

For the preparation of Kornspitz, grind wheat grains together with rye grains to medium to fine meal. (e.g. with the Moulinette).

Mix with wheat bran, soy granules, soy split, rye malt, flaxseed, wheat malt meal and sunflower seeds. Mix with hot water and let stand for a while.

Now mix all ingredients – except for the grain mixture – into a smooth dough, preferably with a kneading machine. Just before the end of the kneading time, add the grain mixture and knead until no white dough is visible.

Let the dough rest for ten minutes with the lid closed. Weigh dough pieces of 80 g and shape into long grain sticks. Cover and let rise in a warm place for 1 hour.

Preheat the oven to 200 degrees Celsius.

Score the cornsticks twice diagonally, moisten and sprinkle with caraway seeds and mixed pretzel salt.

Place a large grease pan with boiling hot water on the bottom of the oven and bake the cornstalks for about 25 minutes. Keep the oven closed for the first ten minutes to prevent the steam from escaping.

After baking, remove the grain tip from the oven and place it on a rack. Spray again with a little water to make the surface shiny.

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