Walnut flutes
Bread, buns & biscuitsCook time: 0 min.
Servings: 1
Servings: 1
Ingredients for Walnut flutes
| 0.5 | tbsp | Maple syrup |
| 0.5 | dl | Water |
| 1 | dl | Sour cream |
| 1 | dl | Buttermilk |
| 1 | Together the beaten egg | |
| 1 | tbsp | Walnut oil |
| 100 | g | Chunks of Walnut kernels |
| 125 | g | Rye flour |
| 20 | g | Yeast |
| 300 | g | Wheat flour |
Instructions for Walnut flutes
To prepare the Walnut flutes recipe, please follow these instructions:
Buttermilk and crème frâiche lunes to about 25 degrees C, and the yeast is mixed in it. This is run in conjunction with rye flour, maple syrup, walnuts and salt. The dough is kneaded together with wheat flour and stir/oil. The dough is increased to approximately twice the size, cast together and shaped like small bread or possibly. as small flutes. The bread turned up on a greased plate, and raised again to double size. The bread is cut after completing the withdrawal and brushed with egg white. Bake in the preheated oven. 220 degrees C for about 40 minutes in plain top and 200 degrees C for about 35 minutes in convection ovens.
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