My Hungarian Kitchen

The original recipe comes from Austria where a company called Backaldrin invented it. It has highly protected by copyrights and some ingredient are more than top secret that is why I cannot call it Kornspitz. It is high in fibers but low in calories that is why it can easily fit into a healthy balanced diet. 

Ingredients - 8 mini bread rolls

20 dkg flour

10 dkg oatmeal

30 g wheat grains or bulghur

20 g wheat bran

15 dkg ryge

2 tbs flax seed

5 tbs sunflower seeds

2,5 dkg fresh yeast

1,5 tsp salt

100 g joghurt or whole fat milk

2,5 dl water

sugar

Heat water a mini bowl to little bit hotter than room temperature and add 1 tsp of sugar, yeast. Blend the yeast together with the milk. Cover it and take it to a warm place. Mix flour, oatmeal, wheat grains, wheat bran, ryge, seeds, salt and spices in a large bowl. Around 10 mins later when yeast has a bubbly  surface it is ready to mix it with dry ingredients. Finally mix everything together and knead it until you get a soft, little bit sticky texture. Sprinkle flour on top and leave it rest for an hour with a baking sheet on top. 

Divide it to 8 equal parts (the easiest is to measure it by a weight) and flatten each of them to an oval shape. Roll them up like baguets and push downwards after each time you roll. Place them on a tray with baking paper and cut 3 diagonal lines on top. Leave it rest for 45 mins. Preheat the oven for 220 C and bake them for approximeatly 20 mins.

You can easily freeze them too and just heat them up in the microwave later :)