Jan 05 2009
Whole Wheat Bread Sticks
Non-stick pizza pan from a manufacturer in Czechoslovakia called Tescoma
The Stuff
1 cup whole wheat flour
1 cup white flour
1/2 cup rye flour or substitute whole wheat flour
1/2 teaspoon salt
2 tbsp. olive oil
1 tsp. baking soda
3/4 cup water
1 tbsp. Italian spices
1 clove of garlic (finely chopped)
Sesame seeds or golden flax seeds (optional)
More white flour for your hands and bread board
What To Do
Set the oven to 350° F
Mix all the ingredients in an aluminum mixing bowl with a stiff stainless steel fork except for the seeds. Add flour if the mixture is too sticky, water if it’s too dry.
Dust your hands liberally with flour and pull a piece of dough out of the bigger mass about the size of a meatball. Roll it back and forth between your hands until you’ve got a worm-like creation. (Sorry, I couldn’t think of anything more palatable at the time. That’s what they look like to me).
Roll the creation into the sesame or flax seeds. Drop them on the pan one at a time. Keep going back to the flour to add to the bowl or your hands to keep it just dry enough to roll without sticking to your hands.
Bake 25-30 minutes. They have a flavour not unlike German pretzels.
They are a perfect snack for someone like me who forgets to eat something and can’t be bothered with making something more substantial. When I do, they are a perfect match for the crock pot chili recipe here, soup, pasta and sauce or a salad.
I also think this recipe can be converted into a very interesting pizza dough. It might need a little more salt for that. We’ll write about that in another recipe.
It’s the holidays. I have to go buy some cheese and other stuff. I think it should be something different than a conventional pizza. I’m leaning toward chicken breast pieces with a barbecue sauce and some cilantro (coriander). I’ll let you know how it came out.
