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Twisty Rye Breadsticks

Flavorful rye and white flour breadsticks twisted with olives, caraway, and peperoncino, then coated in poppy seeds and semolina.

Baking Vegetarian Bread Savoury Rye

Estimated Nutrition

Calories

165.9

kcal / serving

2985.4 kcal total

Carbs

28.8g

per serving

518.4 g total

Fat

3.5g

per serving

62.1 g total

Protein

4.9g

per serving

88.2 g total

Cook Time

minutes

Serves

breadsticks

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Fast-Action Yeast

GrainsCereals

560

Strong White Flour

plus extra for dusting

190

Rye Flour

to taste

Coarse Semolina

Liquids

450

Water

use enough to make a soft dough

NutsSeeds

Salt

to taste

Caraway Seeds

to taste

Smoked Peperoncino Flakes

to taste

Black Poppy Seeds

OilsFats

tbsp

Olive Oil

not extra virgin, plus extra for oiling

Other

1.5

tsp

Bay Extract

Vegetables

handful

Kalamata Olives

pitted

Method

Combine flours, yeast, salt, olive oil, bay extract, and 450g of water to form a soft dough.

Knead the dough for ten minutes by hand or five minutes with a dough hook.

Place dough in an oiled bowl, cover with cling film, and rise for 15 minutes.

Preheat the oven to 160°C.

Cut pitted olives into fine strips and dry them on kitchen paper.

Divide the dough into four equal portions on a floured surface.

Roll dough portions into 20cm rectangles, then flatten to 30cm and rest for five minutes.

Layer dough with seeds, olives, and flakes; top with a second strip and roll to 40cm.

Coat sides in semolina and poppy seeds, cut into 18 strips, and twist.

Place on a baking tray, rest for ten minutes, and trim to fit the tray.

Bake until golden, then reduce heat to 140°C and check every ten minutes.

Continue baking until the sticks are completely dry and pass the moisture check.

Cool the breadsticks thoroughly on a wire rack.

made with
a toodle. project