Breadsticks and more
The picture shows from left to right, roles, stockbrot and breadsticks. Stockbrot is dough wrapped around a willow stick and roasted over a grill. All of the above are made from the same dough.
Breadsticks are an absolute must for any outdoor dining and picnic. They are a lot of fun to prepare with your kids.
Ingredients: (Makes about 20)
750 g /1 ½ lb organic unbleached white flour (spelt or wheat)
7 g /1sachet/2 tsp easy blend or quick yeast
450 ml /15 ¾ fluid oz warm water
1 tsp salt
1-2 tbsp olive oil
Method:
Mix the flour with the dried yeast in a mixing bowl. Add the salt and olive oil to the warm water and stir until salt is dissolved.
Add liquid to the flour/yeast mix and mix them all together using a wooden spoon, then use your hands to bring the mixture together. (If you use spelt flour assemble dough in not more then 3-4 minutes).
Sprinkle the worktop with flour and take the mixture out of the bowl.
Knead the dough for 5-10 minutes. Add more flour if too sticky. It should be smooth and stretchy, not sticky.
Cut the dough into about 20 pieces. Roll each out to make a 25 cm /10 inch long stick.
Grease 2 baking trays with butter or oil and sprinkle with flower. Put the breadsticks spaced apart onto the baking trays. Cover loosely with a kitchen towel and leave in a warm place until it’s doubled in size – about 30 minutes
Meanwhile heat the oven to 200°C/400°F/Gas mark 6.
Bake the breadsticks in the oven for 10-15 minutes or until golden.
Tip:You can make different shapes with the bread dough or decorate with beaten egg and sunflower or poppy seeds just before putting in the oven.
Variation: You can use half wholemeal spelt flour and half unbleached white spelt flour.