Crispy spelt whole grain breadsticks with a seed mix

Homemade breadsticks are a wonderful alternative to packaged grissini, especially when prepared with high-quality ingredients. Using whole-grain spelt flour Ecossem, milled on a stone mill, gives these breadsticks a rich flavor and makes them a valuable source of nutrients. The combination of flax, sunflower, poppy, and sesame seeds adds a pleasant crunch and an irreplaceable aroma.

Ingredients:

• 200 grams whole-grain spelt flour Ecossem

• 30 grams mixed seeds (flax, sunflower, poppy, sesame)

• 60 milliliters warm water

• 30 milliliters olive oil

• 1/2 teaspoon salt

Method of preparation:

1. Kneading the dough: Place the flour in a bowl and make a well in the center. Pour in the water, olive oil, and salt, then knead a soft dough.

2. Adding the seeds: In the middle of kneading, add the seed mix and continue kneading until evenly distributed.

3. Shaping: Divide the dough into two equal balls. Roll each into a thin sheet (about 2 mm) and cut into strips with a pizza cutter. Roll each strip on the counter to form round breadsticks.

4. Arranging: Arrange them in a large tray on baking paper, leaving a small space (about 2 mm) between them.

5. Baking: Bake on a middle rack in a preheated oven at 175–180°C for 14–15 minutes.

6. Cooling: Let the breadsticks cool completely – this will harden them and make them even crispier.

Enjoy!