Fennel and Caraway Breadsticks
- 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 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.
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.
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.