Seeded Bread Sticks

Hey Everyone,

So, this week I'm making another type of bread, but this time its for a starter and for dipping into things (like hummus), and as opposed to last weeks choice, this recipe is more for a starter than as the basis for an entire meal.
The recipe that I'm using for the bread sticks is a Mary Berry recipe, and it uses a seeded bread flour of your choice - I used sunflower seeds. However, for those with allergies or who simply don't like seeds in their bread, it's completely fine to use plain bread flour instead. The bread sticks are incredibly easy to make, with only a short time proving of about 20 minutes, so there is little effort involved in making these breads, perfect for a fancy dinner party!

Seeded Bread Sticks - From "Mary Berry Cooks" By Mary Berry

Makes about 25 Bread Sticks

Ingredients -

• 250g White Seed and Grain Bread Flour
• 1 Tsp Salt
• 1 Tsp Sugar
• 1 Tsp Easy-Blend Yeast
• 2 Tbsp Olive Oil
• Sesame Seeds or Poppy Seeds, Semolina or Polenta, for rolling the Bread Sticks
• Sea Salt, to finish

1. Lightly oil two baking trays. Measure the flour, salt and sugar into a mixing bowl and stir in the yeast. Mix the oil with 150ml lukewarm water and add it to the flour. Mix well until it forms a soft dough, then turn it out on to the work surface and knead for 10 minutes (or for 4-5 minutes in a mixer with a dough hook).

2. Sprinkle the worktop with the sesame or poppy seeds, semolina or polenta and roll out the dough as thinly as possible into a rectangle - the seeds will stick to the outside of the dough. Cut the dough 1cm wide strips. Then roll each one between your hands to a pencil shape, trying to make sure there are seeds all the way around each stick. Place on the baking tray, spaced a little apart. Cover with clingfilm and leave in a warm place for about 15-20 minutes, until risen a little. Sprinkle with a little sea salt. Preheat the oven to 220°C/200°C Fan/Gas 7.

3. Bake the bread sticks for 10 minutes until golden brown and crisp. They will be soft inside at this stage; if you prefer drier grissini-style sticks, bake for a further 3 minutes. Allow to cool completely, then store in a tin for up to 3 day.

Please Enjoy!!!