Sourdough Breadsticks


With a lot of sourdough I had in excess, I made these breadsticks that were greatly appreciated in my family.

Wholegrain flour
Extra virgin olive oil
Minced dried rosemary
Sesame seeds

I weighed the sourdough and I combined it with the same amount of flour, kneading well for about ten minutes.
I divided the dough into pellets of the same weight, then I floured them and and rolled them out, forming some “little snakes”; I laid them down on a baking tray, already covered with baking paper.
I brushed each “snake” with plenty of oil, sprinkled with salt, some of them with sesame seeds and some others with rosemary, then flattened them with the index and middle fingers, to let salt, sesame or rosamary adhere well (mostly, because I was afraid that they wouldn’y have baked well, as I wanted …).
I baked them for about 25 minutes in a convection oven, already hot, then I let them cool on a wire rack.
They are nice and crispy, so yummy, a real attempt on my diet!

Chef: Elettra from VeganBlog

  1. Cassandra78 12 November 2010 at 20:56

    These are so delicious! I wish I had the mother dough…

  2. Lisa 18 November 2010 at 11:03

    Wonderful! I was just looking for something like that! ­čÖé

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