Recipe Frutura Energy bars
A recipe from the baking expert
Ingredients
for the "soaker"
- 250 g dried pears (boiled until soft and cut into small pieces)
- 50 g spelt flakes
- 50 g sunflower seeds
- 150 ml water (mix ingredients and let it rest for at least 1 h!)
Ingredients
for the dough
- 500 g soaker (see above)
- 500 g spelt flour type 700
- 10 g salt
- 10 g barley malt flour
- 20 g honey
- 10 g butter (lukewarm)
- 18 g fresh yeast
- 250 ml water (23-25 degrees Celsius)
- for the topping: approx. 50 - 80 g spelt flakes
This is how it's done
Add the remaining ingredients to the dough and knead it slowly for four minutes. Then let it rest for one minute and knead intensively for another minute, cover and let it rest for ten minutes at room temperature.
Prepare baking paper to fit the baking tray, powder it with flour and roll-out the dough on it. Sprinkle the dough with water and spelt flakes, pressing them into the dough a little if necessary.
Now cut the bar dough with a pizza cutter, ideally eight times lengthwise and then in half to make 16 bars. Carefully place these on two baking trays lined with baking paper, moisten lightly with water and cover with a tea towel.
Let them rest for another 30 to 45 minutes at room temperature. Preheat the oven and place a fireproof bowl inside. Sprinkle the bars again with water and then put them in the oven (22 min. at 200 degrees hot air or 220 degrees Celsius top and bottom heat).
Place ice cubes or a little water into the ovenproof bowl (if you have an oven with a steam function, omit the bowl and use steam instead).
Let the bars cool and wrap them for your next hike!
