Fennel and Caraway Breadsticks

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Fennel and Caraway Breadsticks
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
6
For the breadsticks
200 milliliters lukewarm milk
¼ cube fresh Yeast (10 grams) (approximately 1/3 ounce)
1 teaspoon sugar
125 grams Rye flour
125 grams Pastry flour
½ teaspoon salt
2 tablespoons vegetable oil
1 teaspoon fennel seeds
1 teaspoon Caraway
coarse Sea salt
For baking
Pastry flour (for dusting)
2 tablespoons milk (for brushing)
Parchment paper
How healthy are the main ingredients?
sugarsaltCaraway

Preparation steps

1.

For the breadsticks: Dissolve the crumbled yeast and sugar in the milk. Combine the flour and salt in a mixing bowl, add the yeast mixture and oil and knead with the dough hook attachment until smooth.

2.

Cover and let rise in a warm place for about 30 minutes. Place the dough on a floured work surface and knead in the spices. Cut into 6 portions and shape into logs. Make a 1/2 cm (approximately 1/8 inch) long diagonal cut around 3 cm (approximately 1 inch) from the end of each breadstick. Arrange on a baking sheet lined with parchment paper and bake for about 15 minutes.

3.

Brush the breadsticks with milk and sprinkle with coarse salt. Bake in a preheated oven (220°C) (approximately 425°F) for 10 minutes. Reduce the heat to 150°C (approximately 300°F) and bake for 10 minutes. Place on a wire rack to cool.