1

Scalded grain: Boil the water, then pour the boiling water into the flour while stirring constantly; continue to stir until the mixture is smooth and compact. Allow the mixture to cool, cover, and place in the refrigerator overnight.

2

Dough: mix the flour, spices and salt. Lightly squish in the scalded grain, add the rest of the ingredients, then knead briefly until you get a smooth dough. Cover and let rise at room temperature for 4-5 hours, or overnight in the fridge, occasionally stretching and folding the dough.

3

Forming: using a little flour, roll out the dough to 6-8mm, cut out stars and place on a parchment-lined baking sheet. Let rise again for about 15-20 minutes.

4

Baking: preheat the oven to 230 °C. Brush the stars with the egg mixture and sprinkle with curry powder and fleur de sel. Reduce the oven temperature to 190 °C. Bake the stars in the middle part of the oven for 8-12 minutes (depending on their size). Remove and place on a cooling rack.

5

Shortly before serving, place all the ingredients for the Apéro in the shape of a wreath on a large serving platter. Load up the breads and enjoy together.

Info

The stars can be baked half a day to a day in advance. Shortly before serving, reheat at 180 °C for about 4-6 minutes and serve warm.

Source:

IG Dinkel, Judith Gmür-Stalder