Dark roll with muesli

Submitted by enr on 20 Apr 2010
# For the base:
100 g yogurt + 1 tsp baking soda
1 egg without the yolk 1 tsp
1-1 and 1/2 tsp liquid sweetener
1 cup type flour 1 cup + type flour to knead
30 ml sunflower oil
# For the filling:
3 tbsp substitute honey (honey)
2 pinches of cinnamon (optional)
2 tbsp muesli
Pour 1 tsp of egg yolk
2 tsp water
2 tsp substitute honey (honey)
# For sprinkling:
2 tbsp muesli
Dark roll with muesli
Photo added on
Photo author
From products for the base is kneaded soft dough with floured hands spread in a rectangular shape with a thickness of 7-8 mm. The products for the filling are mixed and the resulting mixture was poured onto Spread batter. Gently with hands wrapped and placed in a tray with baking paper. Watered a trickle with topping and sprinkle with granola. Bake in preheated moderate oven.
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20 Apr 2010


I love this recipe! Bravo! As soon will try! But I have a question - as it says type meal, what is mean? Whole wheat, rye, Dinkel?

The label writes type. It is not white, but dark and water suitable for diabetics. Can be made from rye, whole wheat, etc., these flours, which are suitable for diabetics. If someone wants, you can do it and usually white, but with the dark flour is different in taste and very light, also diet. This is the idea of ​​the recipe.

No, I will not do it with white flour, just do not know what it means type, so ask. Probably palnozharnesto wheat will dig to check to know what to buy here, where all are *generic* - type 405, type 505, etc. ;-) This is a joke ... thank you for the explanation: - *

written content in packaging: wheat flour, ascorbic acid. This is suppose after processing of white flour izlishatsi type of processing of wheat. But definitely suitable for diabetics, because here in Bulgaria is made brown bread and presastva in the diets of diabetics.

black type flour is wheat flour. I know, grinding the corn in the mill releases: white flour, wholemeal flour, meal, wheat bran. So at least I know. Commonly used type of flour in the preparation of pasta and desserts. Get a little darker in color, but the taste is retained. Is healthier, and the use of wholemeal, rye, corn flour.