Herb bread sticks

Herb bread sticks

Total: 2 hr 10 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / piece: 43 kcal
, Fat: 1 g
, Carbohydrate: 7 g
, Protein: 1 g

Ingredients

25 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

200 g white flour
50 g durum wheat semolina
¾ tsp salt
¼ cube yeast (approx. 10 g), crumbled
1 ½ dl water
2 tbsp olive oil
2 tbsp flat-leaf parsley, finely chopped
2 tbsp chives, finely chopped

Bread sticks

½ tsp sea salt
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How it's done

Dough

Mix the flour, semolina, salt and yeast in a bowl. Add the water and oil, knead for approx. 10 mins. to form a soft, smooth dough. Knead the herbs into the dough, cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Bread sticks

Divide the dough into approx. 25 portions, shape into bread sticks (approx. 30 cm long). Place on two baking trays lined with baking paper, brush with a little water and sprinkle with fleur de sel.

To bake

Approx. 20 mins. in an oven preheated to 200°C (convection). Remove from the oven, leave to cool on a cooling rack.

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