Rye Sticks
Marie Skogström- 60 sticks
- 45 min
- 1 hour 40 minutes
A nice appetizer for drinks or buffet snacks. Vary the flavors and garnishes. Feel free to serve some tasty dips on the side. Buy them ready-made or make use of the goodies you might already have in your fridge!
3.09/5
423 VotesHere's how:
-
1
Dissolve the yeast in lukewarm water, add the flour, and mix.
-
2
Add olive oil, herbs, and salt.
-
3
Knead until the dough is smooth and elastic, about 10 minutes in a mixer. Double that time if you’re kneading by hand. Let it rest under a cloth for about 1 hour.
-
4
Preheat the oven to 220 °C.
-
5
Divide the dough into 60 equal pieces and roll them out into thin sticks with pointed ends.
-
6
Brush with oil or water, sprinkle with herbs and, if desired, coarse salt, and bake in the oven for about 6 minutes.
Tip!
- Feel free to serve it with some good olive oil or a suitable dip, such as almond pesto mixed with a little crème fraîche. It's delicious!
- If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 12.5 g (1/4 packet) KronJäst for Bread, fresh
- 250 g (2.5 dl) water
- 200 g (about 4 dl) fine rye flour
- 120 g (about 2 dl) all-purpose flour
- 1 tsp salt
- 3 tablespoons extra virgin olive oil
- 2 tbsp herbs, any combination of fresh, finely chopped, or dried
Topping
- oil/water
- sea salt
- herbs, optional
- Feel free to vary the toppings with chili flakes, sesame seeds (white or black), or something else that goes well with it
The recipe comes from
kronjast.se
