Seeded Breadsticks
These homemade breadsticks are delightfully crunchy on the outside and soft on the inside. With just a handful of simple ingredients, you can create these irresistible treats in your own kitchen. The aroma of freshly baked breadsticks will fill your home, making them perfect for sharing with family and friends.
— Constant Cookbook
Ingredients
- 250g/9oz white seed and grain bread flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp fast-action yeast
- 2 tbsp olive oil
- a little semolina or polenta, or sesame and poppy seeds, for rolling the breadsticks in
- , to sprinkle sea salt
Instructions
- Put the flour, salt and sugar into a mixing bowl and stir in the yeast. Mix the oil with 150ml/5fl oz lukewarm water and add to the flour. Mix well until it forms a soft dough, then turn out on the work surface and knead for 10 minutes (or for 4-5 minutes in a mixer with a dough hook).
- Sprinkle the work top with the semolina or polenta, or sesame and poppy seeds and roll out the dough as thinly as possible into a rectangle. Cut the dough into 1cm/½in-wide strips. Roll each one between your hands to a pencil shape and place on two lightly oiled baking trays, spaced a little apart. Cover with cling film and leave in a warm place to prove for about 15-20 minutes, or until risen a little. Sprinkle with a little sea salt.
- Preheat the oven to 220C/425F/Gas 7 (200C fan). Bake the bread sticks for 10 minutes, or until golden-brown and crisp. They will be soft at this stage. If you prefer drier grissini style-sticks, bake for a further three minutes. Allow to cool completely, then store in a tin for up to three days.
Cook Time
30M
Prep Time
PT1H
Yield
Makes about 18 breadsticks
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