for 24 pieces

Dough

250 g	wholemeal flour
¾ tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
1 ½ dl	water
1 tbsp	olive oil
½ bunch	rosemary, finely chopped

Bread sticks

1 tsp

sea salt

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough. Divide the dough in half, knead the rosemary into one half. Cover both halves and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Bread sticks

Divide both halves into 12 portions, shape into breadsticks (approx. 30 cm long). Place on two baking trays lined with baking paper, brush with a little water and sprinkle with salt.

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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