Kornstangerl

Zutaten:

500 g Weizenvollkornmehl

1/2 Würfel Germ (Hefe)

150 ml Buttermilch

150 ml Wasser

30 g warme Butter

2 TL Salz

 

Zubereitung:

Alle Zutaten zu einem Germteig verkneten.

Etwa 20 min. rasten lassen.

 

Stücke zu je 75 g auswiegen. Stangen formen und auf ein mit Backpapier belegtes Backblech legen.

 

Mit Wasser besprühen und mit Sonnenblumenkerne bestreuen.

 

Heißluft, 200° Grad, ca. 20 min. backen.

 

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