Spelt Flour Breadsticks with Yogurt Honey Dip
Ingredients
- Ingredients
- ½ cube Yeast
- 1 tsp young Spruce Needle
- 200 grams Spelt flour (type 650)
- 1 pinch sugar
- 50 grams Spelt semolina
- 1 pinch salt
- 2 Tbsps olive oil
- Pastry flour (to work)
- 200 grams Natural yogurt
- 200 grams Quark
- 2 Tbsps honey
Preparation steps
Dissolve the yeast in 100 ml (approximately ½ cup) lukewarm water. Rinse the spruce needle tips, pat dry and finely chop.
Mix the spelt flour with the sugar, spelt semolina and salt in a bowl, make a well in the middle, and pour the yeast solution and the oil into it. Knead quickly to a smooth dough using hands, incorporate the chopped spruce needle tips into it and cover with a damp cloth. Let rise for about 45 minutes in a warm place.
Roll the dough on a floured surface into a sausage shape and cut into 20 pieces. Roll each dough piece about 20-25 cm (approximately 8-10 inches) long, thin rods. Place the dough rods next to each other, at some distance, on a baking tray lined with baking paper. Let rise again for about 10 minutes
Bake in a preheated oven at 160°C (fan: 140°C, gas mark 2) (approximately 320°F) for about 20 minutes until crisp. (Optionally, cover with aluminum foil so they do not become too dark)
Mix the yogurt with quark until smooth in a bowl and drizzle with honey.
Remove the breadsticks from the oven, let cool and serve with the yogurt and honey dip.
