Breadsticks
Delicious with soup or just as a snack. Breadsticks with rosemary, thyme, and coarse sea salt.
Requirements
• Pizza cutter
• Parchment paper
Preparation time: 10 minutes
Rising time: 15 minutes
Baking time: 15 to 20 minutes
Ingredients
450 grams of Lisa's Choice Flour
7 grams of dry yeast or 25 grams of fresh yeast
400 ml lukewarm water (you can optionally replace 25 ml of water with half a beaten egg for a lighter, moister bread)
20 ml sunflower oil or olive oil
1 teaspoon of psyllium husk
1 teaspoon of (coarse) sea salt
Fresh thyme or rosemary to taste
Preparation
1. Preheat the oven to 30-40°C (86-104°F) and line a baking sheet with parchment paper.
2. In a bowl, mix the dry yeast with Lisa's Choice flour, salt, and psyllium husk. If using fresh yeast, dissolve it in lukewarm water.
3. Add the lukewarm water and optionally the half-beaten egg to the flour mixture and knead for about 3 minutes. Gradually add oil and herbs while kneading. If the dough is a bit too wet or sticky, add some extra flour. Knead the dough into a cohesive ball.
4. Roll out the dough into a square sheet about 0.5 cm thick. Place the dough sheet on the parchment-lined baking sheet. Then, use a pizza cutter or knife to slice narrow, long strips and arrange them slightly apart. Brush with oil (or with the other half of the beaten egg for extra shine).
5. Slide the baking sheet into the preheated oven (30-40°C). Then, increase the oven temperature to 195°C (383°F) and bake the savory sticks for about 15-20 minutes until they become crispy.
Tip! It's also fun to make sweet sticks by adding a bit of sugar and cinnamon. Brush the sticks with beaten egg instead of oil and reduce the salt (a pinch instead of a whole teaspoon).
Enjoy!