Protein Stangerl

For the Protein Stangerl, in a mixing bowl, dissolve the yeast in the water and milk mixture. Add all other ingredients and knead into a smooth dough.

If necessary, add a little more water. (Spelt flour needs a little more liquid). Cover and let rise for 30 minutes. Weigh out the dough into 70 g pieces and grind into balls.

Cover and let relax for about 5 minutes. Shape the dough balls into sticks, place on a baking tray lined with baking paper, sprinkle lightly with water and let rise again for about 20 minutes, covered.

In the meantime, preheat the oven to 200 degrees. Spray the Stangerl well with water, sprinkle with coarse salt, chia seeds or sweet lupine flour and bake for about 25 minutes until golden brown.

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