Ingredients
1 2/3 cups 2% or whole milk
1 3/4 tsp active dry yeast
3 cups all-purpose flour
1 1/2 cups rye flour
2 tbsp honey
5.25 oz muesli
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Record your recipes and experiments — organized cooking journal
Large seaweed sheets for Korean gimbap — rice rolls with fillings
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Heat milk until lukewarm, add yeast and stir to dissolve. Mix flour and 1 tbsp salt in a bowl then add yeast milk. Add honey and knead with the dough hook of a mixer until soft. Place in a large, clean bowl, cover with a tea towel and allow to rest in a warm place for 1 hour. Knead muesli into dough. Return to the bowl, cover and allow to rest in a warm place for 1 hour. Line a baking sheet with parchment paper. On a floured work surface, divide into 20 pieces and form into oval-shaped rolls. Place on the prepared sheet and score each roll twice with a knife. Cover and allow to rest in a warm place for 45 mins. Preheat oven to 425°F. Sprinkle rolls with flour and bake for 20-25 mins, until a skewer comes out clean. Allow to cool on a wire rack.