These breadsticks are also called souls and were originally baked on All Souls' Day on 2 November. They can be sprinkled with caraway seeds and coarse sea salt, but also taste good with various other seeds, such as sunflower or sesame seeds.
For the dough:
500 grams wholemeal spelt flour
21 grams fresh yeast
400 millilitres water, lukewarm
2 teaspoons of sea salt
For sprinkling:
Caraway seeds
Coarse sea salt
1. Sieve the wholemeal spelt flour into a bowl.
2. Make a well in the centre.
3. Mix half the yeast cube with some of the lukewarm water and flour and leave for 15 minutes until the mixture starts to form bubbles.
4. Add the salt and stir the rest of the water into the flour.
5. Knead the dough mixture well and let it rest for another 30 minutes.
6. With wet hands, divide the dough into 12 equal portions and shape into elongated sticks.
7. Place on a greased baking tray and sprinkle with caraway seeds and salt.
8. Bake in the preheated oven at 250°C on the top and bottom heat for 15 minutes on the middle shelf.
Instagram
Facebook