for 20 pieces

Dough

250 g	white flour
1 tsp	salt
5 g	yeast, crumbled
40 g	soft dried apricots, finely chopped
1 tsp	malt extract
1 ½ dl	water
½ tbsp	olive oil X

To shape

a little	water
2 tbsp	rosemary needles, finely chopped

How it's done

Dough

Mix the flour with all the other ingredients up to and including the malt extract in a bowl. Add the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr.

To shape

Divide the dough into approx. 20 portions, shape into bread sticks (each approx. 30 cm long). Place on two baking trays lined with baking paper, brush with a little water and sprinkle with rosemary. Cover and leave to rise for approx. 30 mins.

To bake

Approx. 15 mins. in an oven preheated to 200 °C (convection). Remove, leave to cool on a rack.

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