Mohnpielen

Ingredients

• 250 g ground poppy seeds
• 50 g Raisins
• 850 ml milk (1.5% fat)
• 2 tbsp whole grain sugar
• 350 g old-fashioned whole wheat rolls
• 50 g chopped hazelnuts

Instructions

1. 1.

   Boil the ground poppy seeds with raisins, 500 ml of milk and the whole grain sugar in a pot and simmer for about 8–10 minutes over low heat. Remove from the stove and let it soak for about 20 minutes. Stir in the chopped hazelnuts. Slice the rolls into 1.5 cm thick slices.

2. 2.

   Dip one third of the bread slices in the remaining milk and line the bottom of a baking dish with them. Spread an even layer of poppy seed mixture on top, dip another third of the bread in milk and place it over the poppy seed layer. Press the bread slices lightly. Repeat the process until all ingredients are used, finishing with a poppy seed layer. Let the Mohnpielen set in the refrigerator for about 2–3 hours.