Tomato Breadsticks

Ingredients

• 250 g whole wheat flour
• 250 g spelt whole wheat flour
• 1.5 packets dry yeast
• 1 tsp whole grain sugar
• 1 tsp salt
• 100 g sun-dried tomatoes (packed in oil)
• 100 ml tomato juice
• 5 sprigs thyme

Instructions

1. 1.

   Mix both flours, yeast, sugar and salt in a mixing bowl.

2. 2.

   Drain the tomatoes, catching 1 tbsp of oil. Dice the tomatoes.

3. 3.

   Warm tomato juice and 250 ml water in a pot to lukewarm.

4. 4.

   Add the tomato liquid and captured oil to the flour mixture and knead with hand mixer hooks until the dough bubbles.

5. 5.

   Let rise covered in a warm place for about 30 minutes.

6. 6.

   Wash thyme, shake dry and pluck the leaves.

7. 7.

   Knead diced tomatoes and thyme leaves into the dough. Shape dough into two short breadsticks.

8. 8.

   Place on a baking sheet lined with parchment, score with a knife and let rise again for about 10 minutes. Bake in preheated oven at 200 °C (fan: 180 °C, gas: level 3) for 25–30 minutes.