Try this delicious pasta dish:
– Ingrid Früchtel: The – big wholemeal cookbook – tried and adapted – by Diana Drossel
Heat 200 ml milk (for 4 servings) and let the yeast melt in it.
Cream the butter with the honey, the egg and the cinnamon. Fold in the wheat and the yeast milk alternately. Knead the dough for about 10 minutes at low speed with a food processor. Cover and let rise at room temperature until about double in size. (about 1 hour)
Next, knead again briefly and form 16 equally sized smooth balls. Place side by side in a large greased gratin dish.
Preheat the oven to 200 degrees.
Warm the remaining milk slightly and pour over the steamed noodles. Leave to rest for about 10 minutes. Next, cover the steamed noodles with aluminum foil or a lid and bake on the lowest shelf for about 40 minutes, until they are light yellow and the milk is absorbed.
It goes very well with apple or plum compote.
Resting time f. D.dough