First, mix all the dry ingredients. Dissolve the yeast in lukewarm water. Mix all ingredients and knead for about 10 minutes. Cover and let rise for 15 minutes.
Divide the dough into 10 equal parts and grind (shape) into round dough pieces. Cover and let rise again for about 20 minutes.
Roll out the dough pieces into an oval shape about 12 x 25 cm. Roll in with the flat of your hand. Place on a baking tray with the end facing down. Let rise for approx. 35-40 minutes.
Preheat the oven to 215 °C and heat a heat-resistant container. Add plenty of water to the vessel so that enough steam is formed in the tube.
Bake the Kornspitz for about 18 minutes, then let it cool on a rack.
Preparation Tip:
Who wants freezes the Doppelkornspitz when they are completely cooled. So you always have pastries ready when needed.
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