Bread ferry

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Crumble the yeast and dissolve in 350 millilitres of lukewarm water. Wash the herbs, dab dry and chop finely. Put the baking mix, fried onions, herbs and mixed yeast in a bowl.

2. 2

   Work through with the dough hooks of the hand mixer for three minutes and knead to a smooth dough. Cover the dough and let it rise in a warm place for 20 minutes. Then knead again well, form into a roll and cut off eight larger and eight smaller pieces of dough.

3. 3

   Form each piece into a pointed "grain-like" roll on a lightly floured work surface. Separate the egg. Brush the sides of the dough pieces with egg white. Put them together on a baking tray lined with baking paper to form an ear of corn.

4. 4

   Brush with whisked egg yolk and sprinkle with coarse salt and caraway seeds. Cover and leave to rise for another 20 minutes. Then bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 35 minutes.

5. 5

   Let the ear of corn cool down on a grid. Apple and onion lard goes well with it. Makes 16 servings.