Banana & Muesli Rolls

STEP 1

Combine the MAURI Seven Grain and Seed with the honey on a baking tray.

STEP 2

Roast at 200°C for 5-10 minutes or until the grains and seeds are lightly toasted and golden. 

STEP 3

Mix and develop all the ingredients in Group 1 and 2 for 2 minutes on first speed, followed by 5-7 minutes on second speed or until the dough reaches peak development. 

STEP 4

Add the banana and fold through on first speed to evenly distribute throughout the dough.

STEP 5

Finished dough temperature should be about 28°C +/- 1°C.

STEP 6

Scale the dough into 350g pieces and round up. Cover and allow to rest for 5 minutes.

STEP 7

Using the rolling pin, sheet each dough piece out into ~20cm rounds.

STEP 8

Dip each round into sunflower kernels and use a scraper to cut the dough piece into 8 equal triangular portions prior to proving.

STEP 9

Prove for approximately 45 minutes (or until optimal proof height is reached) at 38°C and 80% RH.

STEP 10

Bake at 200°C with steam at the beginning of baking until the product is baked through.