for 25 pieces

Dough

250 g	half-white flour
¾ tsp	salt
20 g	dried porcini mushrooms, finely ground
¼ cube	yeast (approx. 10 g), crumbled
1 ½ dl	water
2 tbsp	olive oil

Baking soda solution

1 litre	water
2 tbsp	sodium bicarbonate

Bread sticks

50 g	unsalted, shelled pistachios, finely ground
½ tsp	sea salt

How it's done

Dough

Mix the flour, salt, porcini powder and yeast in a bowl. Pour in the water and oil, knead for approx. 10 mins. to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Baking soda solution

Bring the water and baking soda to the boil, reduce the heat and simmer for approx. 3 mins. Transfer the baking soda solution to a gratin dish.

Bread sticks

Divide the dough into approx. 25 portions, shape into bread sticks (each approx. 30 cm long). Using a slotted spoon, place the bread sticks in the liquid for approx. 10 secs., remove and drain. Place the pistachios in a shallow dish, roll the bread sticks half way in the nuts, place on two baking trays lined with baking paper, season with salt.

To bake

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

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