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Crispy and yummy this is how I describe my Crunchy Herbed Whole Wheat Breadsticks. These breadsticks loaded with herbs are perfect with some cheese or chutney on the side. And also a perfect accompaniment with some hot soup.
What are Breadsticks?
Breadsticks also known as grissini, grission or dipping sticks originated in Italy. They are generally made thin and long pencil-sized. Often served as appetizers and topped up with butter, garlic, cheese or sesame seeds.
Munching or a Travel Snack
We absolutely love breadsticks and especially me and my daughter. We eat it with some cheese or me it’s just good as is with some tea. It’s a good munching and a travel snack and goes in handy for toddlers as well. Just give them a stick and they would be happily eating it.
If you are looking for more munching snack for your toddler or a travel snack, try this baked Whole Wheat Namkeen Mathri or this Baked Raw Banana chips. These snacks are even perfect for your parties or your mid-evening hunger pangs.
Flours used in making of breadstick
I thought of making these breadsticks at home. And when you bake at home you always think of making a healthier version. So I made it using a combination of Extra coarse wholemeal flour and whole wheat flour (Atta).
Extra coarse wholemeal flour is basically the wheat grinded with nothing taken or added. It will have all the bran and grain. It is not smooth and used a lot in baking. Irish Soda Bread is a common bread made using Extra Coarse Wholemeal flour.
The other flour I used is Whole Wheat flour or Atta as we call. I added this as I did not want it to be 100 percent wholemeal flour as I was not sure of the texture of the breadsticks later on. I might however next time give this breadsticks a try with 100% Extra coarse wholemeal flour. One can replace this with all purpose flour/Plain Flour/Maida.
Rest I added sesame seeds and a generous amount of dried herbs. I kneaded the dough with milk and let it proof for some time. Then all I did was to roll them into pencil thin long or as required and bake in a preheated oven for 20-30 minutes.
If you need to hear the crunch of this perfectly baked breadsticks, check this small clip below.
The size depends on you. Just be aware that if you roll it thin, they will bake fast and if you roll it thick it will take a bit longer. A few of my breadsticks are on the thinner side, as my 4 years old was helping Mumma :-).
So here goes the recipe of Crunchy Herbed Whole Wheat Breadsticks
Crunchy Herbed Whole Wheat Breadsticks
- 2 teaspoon 4 gram Active dry yeast
- 1 teaspoon Sugar
- 1 Cup 150 grams Extra Coarse Wholemeal flour
- 1.5 Cup 225 grams Whole Wheat Atta
- 1/4 Cup Lukewarm Water
- 1 Cup Milk – More or less might be required – (Vegans can use vegan milk)
- 2 tablespoon Sesame seeds
- 1 tablespoon Mixed Dry Herbs
- 1 tablespoon Olive oil
- Salt to taste
- Extra flour for dusting if required.
For the dough
- In a small bowl, add Lukewarm water, yeast and sugar.
- Give it a quick mix and keep it aside.
- The yeast mixture will take around 10 minutes to bloom.
- In a bowl of your stand mixer with hook attachment or a wide bowl add in the Flours, Bloomed yeast mixture and give it a quick mix.
- Now add the salt, sesame seeds, dry herbs (crush it slightly between your hands) and mix again.
- Now slowly add the milk and knead the dough.
- Do not add all the milk at one go, as different flours have different absorption capacity. Add it slowly.
- Once you get the dough all combined , knead the dough for 2-3 minutes in a stand mixer or 5-6 minutes with hand.
- Try to form a rough ball shape. Add oil slowly to the dough.
- Once you are able to make an elastic dough, let the dough rest until it doubles in size. (Around 1-1.5 hours)
Making of Breadsticks
- Once the dough is double in size, knead it for a min.
- Divide the dough into 2 equal size portions.
- Roll each dough into a large rectangle.
- Cut into 1-1.5 cm strips and roll each strip.
- Place this in a prepared baking sheet. Keep some space in between as they will rise during baking.
- Preheat the oven to 200 Deg C / 390 Deg F.
- Lightly brush the breadsticks with milk. (This is optional, but it gives a nice golden colour)
- Bake the breadsticks for 20-30 minutes in a preheated oven until golden brown. (I like to turn the breadsticks in between so that they are golden overall, this is an optional step.)
- Once done let them cool completely on the baking tray itself. Once cooled, store it in an airtight container.
- 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
- If you find the breadsticks are soft after some time, just bake them again at 100-120 Deg C, for 30-40 minutes. This will help remove any excess moisture.
- If you roll the breadsticks then, they will bake early and if you roll them thick they would take more time.
- Baking time and baking temperature vary from oven to oven.
- Vegans can use vegan milk
Linking this with
Baking Bloggers November 2020
- Bagels from Sneha’s Recipe
- Connie’s Swedish Rye from Culinary Adventures with Camilla
- Crunchy Herbed Whole Wheat Breadsticks from Cook with Renu
- Crusty No-Knead Oatmeal Bread from Making Miracles
- Hearty Slow Fermented Rustic Bread from Karen’s Kitchen Stories
- Hveteboller (Norwegian Cardamom Buns) from Tara’s Multicultural Table
- Overnight Yeasted Cheese Scones from Food Lust People Love
- Pizza Focaccia from Palatable Pastime
- Sourdough Rolls from A Day in the Life on the Farm
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