1 hour + 45 minutes
220g of organic T2 whole-wheat flour
30g of organic buckwheat flour
3gr of "Antico Molino Rosso" natural yeast
125gr of water
2 tablespoons of extra virgin olive oil
1 teaspoon of rice or barley malt
A little bit of sea salt
1 tablespoon of minced rosemary
Durum wheat flour flour
Eating well means bringing quality food to the table. During our Natural / Vegan Cooking classes we often emphasize that you need to cook your own food to avoid the consumption of preservatives and other types of substances that inevitably the industrially prepared food adds to food.
Going back to cooking I think it’s also nice. Of course we need to carve out the right time within the many daily commitments but at the same time are often moments of satisfaction to emulate what our mothers and grandmothers have always done.
Food is health!
Here’s how to make the breadsticks with semi-wholemeal flour T2 “Antico Molino Rosso” with the addition of buckwheat. Of course we always talk about organic flours and high quality products.
In a large bowl put the whole wheat flour, buckwheat flour, natural yeast and add the chopped rosemary and salt.
Then add water, extra virgin olive oil, malt. Mix well with your hands and then on the work surface. Place in the bowl covered with foil and leave to rise for an hour.
After this time take the dough and make a slightly elongated loaf shape. Lightly grease the surface with a little sunflower oil. Cut lengthwise slices of about 1 cm and then, from each slice cut the breadsticks about a cm thick.
Pour each breadstick into the durum wheat semolina you have sprinkled in a corner on the work surface. Put the bread sticks on a baking sheet covered with parchment paper. Cook in the oven at 200g for about 20 minutes.