|Fresh baked bread sticks fresh from the oven|
After having baked my really nice and successful recipe of cheese twists, I was on the search for something similar but something that would not use puff pastry as a basic recipe, as puff pasty is very light, fluffy and nice tasting but it also takes too long to make and I wanted something less complicated. So I found this recipe of crispy sticks that I wanted to try to make. The recipe sounded easy enough to make and pictures looked just so delicious, of course I had to try to make it. Instead of using the originally advertised topping I chose cheese, fried onions. The result was fantastic. It was less crispy the I thought, but it was just about right for a wonderful cheesy snack just like putting some nice cheese on a slice of bread. So in fact i compacted a cheese sandwich in a practical, good looking and delicious snack that for example goes perfectly with a fresh cold beer.
|Cut of fresh baked bread sticks|
- 60 g whole wheat flour
- 60 g water
- 0.1 g fresh yeast
- 80 g whole wheat flour
- 35 g rye flour
- 45 g water
- 20 rye sourdough starter
- 3 g salt
- 2 g fresh yeast
- 1/2 Tbsp. honey
- bell pepper powder
- brown onion
Let the dough ball rest for 90 minutes at room temperature again (24°C). After 45 minutes fold the dough once to eliminate big air pockets and continue the rest for another 45 minutes.
Then put some flour on a working table. Knead the air out of the dough, always keep the surface of the dough covered well with flour. Then roll out the dough with a rolling pin and cut the dough in half. Put the toppings on top of the half of the dough that is still on the working table.
|Topping of the bread sticks on the dough|
Now cover this half of the dough with the left over half of the dough. With the help of the rolling roll the dough out in a square. Then with a knife cut 2 - 3 cm thick stripes of the dough, twist them up in spirals and lay them out on a piece of baking paper.
|Bread dough twisted to sticks|
Let the twists rest for about another 60 minutes at room temperature (about 24°C). Now pop the twist in the preheated oven at 180°C for about 15 minutes. Get them out and let the rest to cool down.
Close up of the bread sticks, side view