Crunchy Sticks

Ingredients

• 30 g fresh yeast
• 220 ml lukewarm milk (3.5% fat)
• 0.5 tsp whole cane sugar
• 250 g spelt whole‑grain flour
• 350 g spelt flour (Type 630)
• 1 tsp salt
• 3 tbsp olive oil
• 1 tbsp caraway seeds
• 1 tbsp poppy seeds
• 1 tbsp Sesame seeds

Instructions

1. 1.

   Crush the yeast into the lukewarm milk and dissolve, then add sugar. Place the flour in a bowl, make a well in the center, and pour in the yeast mixture. Cover and let rest for 15 minutes until small bubbles form on the surface. Add salt and oil, then knead everything with an electric hand mixer. Cover the dough and let it rise in a warm place for 30 minutes. Briefly knead again and cover to rise another 30 minutes in a warm spot.

2. 2.

   Roll the dough out to about 5 mm thickness on a floured surface using a rolling pin, then cut into 1 cm wide strips with a sharp knife. Roll each strip into a stick with your flat hand. Line a baking tray with parchment paper and place the sticks gently on it. Brush them lightly with water and sprinkle with caraway, poppy, and sesame seeds.

3. 3.

   Bake in a preheated oven at 180 °C (convection: 160 °C, gas: level 2–3) for 10‑12 minutes until they turn slightly golden. Let the sticks cool and enjoy.