Breadsticks

Yummy breadsticks - crunchy rather than soft and chewy - are perfect with a drink before dinner, with tea, with a salad, a soup... anything you can think of. And you can use any sort of topping for these - sunflower seeds, sesame seeds, poppy seeds, crushed hazelnuts, dried herbs, chili, sea salt... any!

I bake these so they're still a little soft and not entirely crunchy. If you want them crisper, bake them for a few minutes longer.

Breadsticks
(printable recipe)
makes 30

10 g fresh yeast
250 g water
150 g wholegrain spelt flour (wholewheat works fine)
150 g flour (regular, all purpose)
75 g finely milled rye flour
20 g butter, at room temperatire
10 g honey
10 g corse sea salt

any toppings you might like - nuts, seeds, herbs etc.



Mix all the dough ingredients except for the salt. Knead - preferrably using something like a Kitchen-Aid - for ten minutes (If kneading by hand, count on twice the time). Add the salt and knead for five more minutes. Leave the dough to rise for 30 minutes.

Divide the dough in half. Roll each into lenghts and divide each into fifteen equal pieces. Roll each piece into a very thin rope. Brush with water and sprinkle with your chosen topping. Transfer to a baking sheet, and let them rise for 45 minutes.

Bake at 200°C for 10-12 minutes - or longer, for more crunch.

Recipe in Swedish:
Brödpinnar