Homemade Whole Wheat Bread Sticks
by Tarla Dalal
Added to 3 cookbooks
This recipe has been viewed 3326 times
Half the fun of having a hot bowl of soup lies in the accompaniments, especially the bread sticks! Bread sticks can be plain, spicy or herby, but they help make a soup seem more complete and perfect!
These Homemade Whole Wheat Bread Sticks are perfectly crisp and tasty, just like the store-bought ones. In fact, the use of whole wheat flour improves the aroma and makes it more satiating and homely. Relish this crisp accompaniment with a bowl of soup and a dollop of butter.
You can also try other accompaniments like Baked Bread Rolls or Cheesy Bread Fingers .
- Combine the yeast, sugar and 2 tbsp of warm water in a small bowl, mix well and cover it with a lid and keep aside for 10 minutes.
- Combine the whole wheat flour, salt and the yeast-sugar mixture in a deep bowl and knead it into soft dough using enough warm water.
- Add 1 tsp of olive oil and knead again till smooth.
- Cover the dough with a damp muslin cloth and keep aside in a warm place for 45 minutes or till the dough rises.
- Dust a clean dry surface with little plain flour, put the dough over it and pat it lightly with your fingers to shape into a rectangle of 200 mm. (8”) x 125 mm. (5”) and do not knead at all.
- Cut it into 12 equal portions using a dusted sharp knife.
- Take a portion and roll it lightly on the surface without using any whole wheat flour into a long roll of 250 mm. (10”) each.
- Repeat step 7 with the remaining portions.
- Place all the rolled portions on a baking tray lined with butter paper.
- Bake them in a pre-heated oven at 200°c (400°f) for 20 minutes.
- Brush all the bread sticks with the remaining ½ tsp of olive oil evenly over them.
- Cool slightly and serve or store in an air-tight container. Use as required
Nutrient values per stick
|Vitamin A||8.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||0 mg|
|Folic Acid||3.2 mcg|
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