Thursday, October 29, 2009

Twisted Sticks

Yesterday morning we awoke to a blustery winter wonderland and mid-morning E took a break from work and well... so did I from job hunting and archiving projects from my desktop to shovel the driveway and pavements around the house. Suckers for punishment we didn't break out the snow blower cos we figured we could use some exercise, at least I did. After an hour or so of sweating, it was time almost lunch time and E was hungry! So I immediately got a pizza dough from a couple of nights ago ( I had to make a double batch from a measuring & experimenting accident with Bob's GF Mix ) and decided to make some cheesy bread sticks ( I was hoping it would mask the over powering beany taste and smell of the flour which I detest! - sorry Bob ) to go with some nice hot roasted root vegetable soup and a small salad. Perfect for a blustery snowy day!

Spelt Dough
This recipe which I have perfected (for now!) makes a really good dough for 1 Pizza or a dozen breadsticks
2 tsp active dry yeast
1/2 cup of warm water
1.5 cups Spelt flour (White or Wholemeal)
1 Tbsp EVOO and extra to coat the bowl
Pinch of sea salt

Breadstick ingredients
About 1/2 C finely shredded cheese - I used Parmesan but you can use whatever cheeses you that isn't too soft and tender
3-4 Cloves Garlic minced
1.5 tsp herbs - I used fresh rosemary
2 tbsp EVOO and extra for brushing dough
Sea Salt
Ground black pepper

Mix dough and allow to rest for 15 mins then gently knead using the pull and fold method as spelt has a very fragile gluten structure. Fold and pinch the edges together and plonk the pinched bottom into a bowl so there is a nice smooth top and allow to rise in a warm draft free area for 1 hr or until almost doubled ( Spelt doesn't rise as much as AP flour).

While the dough is rising prepare and mix the minced garlic,herbs and EVOO. This way the EVOO will be infused deliciously with the garlic and herbs.

After 1 hour, flatten dough and roll into a rectangle. Brush the dough surface with olive oil and sprinkle salt and pepper. In the middle 1/3 of the dough (you will be folding the dough into 3rds) spread the garlic and herb mixture and sprinkle the cheese. Fold over 1 side of the dough and top the surface with the garlic herb mixture and do a final fold and sprinkle with cheese. Using a pastry cutter or bench scraper cut the dough into strips and gently twist and roll into long strips. Rest them in a baking tray for about 30 mins.
Preheat oven at 425˚C. Meanwhile brush the breadsticks with EVOO and sprinkle salt and a generous amount of pepper. Bake in a preheated oven at 425˚C until golden brown about 12 mins.

They are delicious fresh from the oven and fills the house with an amazing aroma and we snacked on the crunchy delights the rest of the afternoon.



2 comments:

Madame Sucre November 4, 2009 at 11:49 PM  

absloutly love this.. if you check my blog Madame Sucre I made cheese caraway twists from the Ottolenghi cookbook they were so yummy!! made of puff pastry though..

have a great day!

Sze-Lin November 11, 2009 at 1:27 PM  

Thank you so much, and puff pastry is yummy! I miss it as I have wheat allergies and I've yet to dive into a Spelt version of a Puff Pastry. I love your vintage inspired blog BTW.

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