Go Back
Crunchy Herbed Whole Wheat Breadsticks are deliciously crispy and yummy and perfect with some cheese or chutney or with some hot soup.

Crunchy Herbed Whole Wheat Breadsticks

Crunchy Herbed Whole Wheat Breadsticks are deliciously crispy and yummy and perfect with some cheese or chutney or with some hot soup.
5 from 4 votes
Print Pin Save
Course: Appetizer, Snacks
Cuisine: Italian
Keyword: Bread, Cupboard Snacks, Toddler Food, Whole Wheat flour, WholeMeal
Prep Time: 30 minutes
Cook Time: 30 minutes
Resting Time: 1 hour 30 minutes
Author: Renu Agrawal-Dongre

Ingredients

  • 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.

Instructions

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.
    Bloomed Yeast
  • 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.
    Dough getting mixed
  • Now add the salt, sesame seeds, dry herbs (crush it slightly between your hands) and mix again.
    Herbs added to dough
  • 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.
    Dough ready to be proofed
  • 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.
    Dough all proofed
  • Divide the dough into 2 equal size portions.
  • Roll each dough into a large rectangle.
    Dividing the dough into strips
  • Cut into 1-1.5 cm strips and roll each strip.
    Dividing the dough into strips
  • Place this in a prepared baking sheet. Keep some space in between as they will rise during baking.
    Rolled Breadsticks
  • 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)
    Rolled Breadsticks
  • 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.)
    Breadsticks Just out of the Oven
  • Once done let them cool completely on the baking tray itself. Once cooled, store it in an airtight container.

Notes

  • 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
 
 
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu