1

Mix together the flour, flakes, 50 g of nuts and the salt; form a hollow. Mix the yeast with the water and pour into the hollow in the flour mix. Knead to a smooth, elastic dough. Cover and allow to stand at room temperature for 2-3 hours until it has doubled in volume.

2

Knead the dough again. Allow it to rise for another 30-60 minutes.

3

Cut the dough into 10 to 12 equal pieces and using a little flour form each piece into a roll 25-30 cm in length, coil the rolls to form "snails" and lay them on a baking tray lined with baking paper. Brush the miniature rolls with water and decorate using the remaining nuts.

Baking

Bake for 20-25 minutes in the middle of an oven pre-heated to 200°C. Remove and place on a grid to cool.

Source:

IG Dinkel, Judith Gmür-Stalder