Beet and cheddar breadsticks (wholewheat)

Beet and cheddar breadsticks (wholewheat)

Difficulty: Easy
Servings

12

sticks
Prep time

20

minutes
Cooking time

20

minutes
Calories per serving

197

kcal
Resting time

60

minutes
Total time

40

minutes

These breadsticks are very easy to make and are a great accompaniment to soups. They taste equally great as standalone snack too. Beet in the recipe boosts the nutritional value even more.

Ingredients

  • 6 tbsp finely grated raw beet

  • 50 grams mature cheddar cheese coarsely grated

  • 1 cup wholewheat flour

  • 1 tsp baking powder

  • 1/4 tsp garlic powder

  • 1/4 tsp freshly crushed black pepper

  • 2 tsp olive oil

  • 1/4 tsp salt

  • 1/4 cup luke warm water

  • 1/4 tsp honey

  • 1/2 tsp yeast

  • (Optional) 1/4 tsp carom seeds or dried thyme

  • (Optional) 1/2 tsp oregano or rosemary

  • (Optional) White sesame seeds to sprinkle on top

  • (Optional) Olive oil or melted butter for brushing

Directions

  • Pour the luke warm in a bowl, add honey, salt and yeast. Let it rest for 15 minutes until the yeast forms a foam on top of the water.
  • In a separate large bowl, combine the wholewheat flour, baking powder, grated beet, carom seeds, freshly crushed black pepper, garlic powder and grated cheddar cheese.
  • Make a well in between the flour mixture and add the yeast water. Knead well for about 10 minutes with hands on a lightly floured work surface or for 5 minutes if using an electric mixer fitted with a dough hook.

    Dough should be soft but not sticky
  • Divide the mixture into 12 equal portions in the shape of a ball
  • Place each ball on a floured surface and roll into a long thin sausage shape of about 7-inches long and 1.5 cm wide
  • Place the breadsticks on a lined baking sheet, spacing them enough to let them spread a bit
  • Cover the breadsticks with a cling film, making sure that it is airtight
  • Leave in a warm place for about 1 hour or until doubled in size
  • Pre-heat the oven to 200 degree C/400 degree F/Gas mark 6
  • Remove the cling film from the breadsticks and brush each breadstick with olive oil or melted butter
  • Sprinkle over some white sesame seeds and oregano or rosemary
  • Bake for 20 minutes or until breadsticks feels firm to touch. Remove from oven and leave to cool

Notes

  • If the yeast doesn’t form a foam, it means that the yeast may have gone cold. Use instant yeast in such an event.
  • The bread sticks will remain fresh for up to 3 days if wrapped in a paper or kept within an airtight container.
  • You can replace white sesame seeds with some chia seed.

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