Whole Wheat Bread-Sticks Recipe

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

INGREDIENTS

• 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)

METHOD

1. 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.
2. Transfer whole wheat flour, refined flour, salt, remaining sugar, carom seeds and yeast mixture to a big bowl.
3. Bring all ingredients together with and add olive oil.
4. Knead a soft dough using above ingredients and remaining water. You might have to add more water, depending upon the quality of flour.
5. Transfer dough to clean kitchen slab for further kneading.
6. 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.
7. 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.
8. 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.
9. Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process.
10. Transfer dough to a greased bowl for second rise. Wait for it to double.
11. Again, knock it to remove gas bubbles formed by yeast during rising process.
12. Sprinkle dry rosemary herb over dough and knead for a minute such that rosemary is mixed completely.
13. Divide dough into 18 parts.
14. 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.
15. Transfer bread-stick to a baking tray lined with parchment paper/ silicon mat.
16. Repeat the process with other portions.
17. Let them rise for an hour.
18. Transfer baking tray to a preheated oven at bake at 180°C for 20 minutes.
19. Brush them with melted butter and serve with hot soup or enjoy with a cheesy dip.

NOTES

1. You can use food-processor for kneading dough. In such a case, hand-kneading is required only for a couple of minutes.
2. 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.