Mill Wheels

Grind the grain very finely. This works best in a small grain mill or in the food processor, which has a separate drive for grinding. Weigh all the ingredients and place them in a large enough bowl. Knead the ingredients with the dough hook of the hand mixer. Form the dough into a thick roll and then divide it into eight on the spot pieces. Form two on the spot long “snakes” from one piece. Roll up these thin rolls at the ends once upwards, once downwards.

Then lay both rolls crosswise on top of each other and press them smoothly in the middle, where both rolls lie on top of each other. This visually creates a small mill wheel. Place all wheels on a baking tray and brush with milk. Sprinkle with sesame seeds, cheese, poppy seeds or sunflower seeds to taste. Bake at 180 degrees for about 30 minutes.

Our tip for a sweet variation: replace the flour with wheat flour (type 405) and cook the dough with 50 g raisins and 100 g sugar. After baking, cover with powdered sugar glaze. The Mühlenraeder taste best served lukewarm, whether sweet or possibly salty.

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