These healthy and crispy bread-sticks have been baked with 80% whole wheat flour and 20% refined flour. I have added carom seeds and dry rosemary herb for adding flavor to bread-sticks.
One very important factor involved in baking any bread is quality of yeast. If you are using dry yeast, make sure that it has a fine texture. Result is better with fine ones in comparison to bigger granules. If you are using fresh yeast, make sure to use crumbly one and store it cling-wrapped in freezer. This way, it lasts longer.
Kneading is another integral part of baking bread. This time, I used food-processor for kneading dough. It became such an easier and quicker process with it. Dough was ready within 3-4 minutes. So, if you have a food-processor, do use it.
Coming back to the recipe…..If you do not have rosemary herb , you can gently brush the top of bread-sticks with milk and sprinkle sesame seeds or onion seeds , at the time of baking .
Enjoy these bread-sticks with delicious tomato soup or any cheesy dip.
Yields : 18 Bread-Sticks
- 100 Gms. Whole Wheat Flour
- 25 Gms. Refined Flour
- 1 Tsp Dry Yeast
- 1/2 Tsp Salt
- 10 Gms. Sugar
- 2 Tbsp Olive Oil
- 1 Tsp Carom Seeds
- 2 Tbsp Rosemary Herb (Dry)
- 90 ml. Water
- Butter (For Brushing/Optional)
- Dissolve yeast along with 5 gms. sugar in 40 ml. lukewarm water and set it aside for 6-8 minutes till a layer of froth appears on top. Always cover the yeast bowl or put it at a dark place.
- Transfer whole wheat flour, refined flour, salt, remaining sugar, carom seeds and yeast mixture to a big bowl.
- Bring all ingredients together with and add olive oil.
- Knead a soft dough using above ingredients and remaining water. You might have to add more water, depending upon the quality of flour.
- Transfer dough to clean kitchen slab for further kneading.
- Stretch the dough back and forth using palm. Repeat this process for 10-15 minutes. Gently poke the dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
- Transfer dough to a greased bowl and cover it with a warm cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
- Keep it at a warm place for dough to rise and double. It will take 1.5- 2 hours to double. Time will vary depending upon the warmth of place where dough is kept. I preheated the oven for 10 minutes at its lowest temperature and kept the bowl inside oven. You can also put it inside a cupboard or microwave.
- Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process.
- Transfer dough to a greased bowl for second rise. Wait for it to double.
- Again, knock it to remove gas bubbles formed by yeast during rising process.
- Sprinkle dry rosemary herb over dough and knead for a minute such that rosemary is mixed completely.
- Divide dough into 18 parts.
- Roll each part and fold it from the center. Beginning from the center-fold, bring both sides over one another till the end and give a gentle roll in the end.
- Transfer bread-stick to a baking tray lined with parchment paper/ silicon mat.
- Repeat the process with other portions.
- Let them rise for an hour.
- Transfer baking tray to a preheated oven at bake at 180°C for 20 minutes.
- Brush them with melted butter and serve with hot soup or enjoy with a cheesy dip.
- You can use food-processor for kneading dough. In such a case, hand-kneading is required only for a couple of minutes.
- You can add onion seeds / sesame seeds if rosemary herb is not available. Before putting baking tray in oven, lightly brush top of bread-sticks with milk and sprinkle seeds over bread-sticks.