Colorful breadsticks

Ingredients for 1 servings:

• 300 g wheat flour
• 200 g wholemeal rye flour
• ½ cup creme légère or sour cream
• 125 ml water, lukewarm
• 1 cube of yeast, fresh
• 1 tsp sugar
• 1 tsp, heaped salt
• 1 tsp dried Italian herbs
• 1 tbsp olive oil
• ½ jar tomatoes, dried in oil
• 2 cloves garlic
• ½ small jar pesto, green
• 1 onion(s)
• n. B. Fresh herbs (basil, oregano …), chopped
• Olive oil for brushing
• e.g. sea salt or sesame, poppy seeds, black cumin, … for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Delicious as finger food or for grilling, makes 24 pieces.

Sift the flour into a bowl and make a well in the center. Crumble the yeast into the well and sprinkle with the sugar. Add the salt, herbs, crème legere, water, and olive oil, and knead everything into a smooth dough. Cover the dough and let it rise at room temperature for at least 30 minutes. For the red filling, dice the sun-dried tomatoes and finely chop or press 1 garlic clove. Mix with the basil and oregano and 1 tablespoon of oil from the tomato jar. For the green filling, dice an onion, finely chop or press the second garlic clove, and mix everything with fresh herbs (if desired) and the pesto. Divide the finished dough into 24 pieces and roll out thinly (approx. 8 cm wide and 12 cm long). Spread half of each with the red and half with the green filling, leaving about 1 cm free at the edge. Then fold in at the front and back, roll up from the long side, and twist slightly. Place the sticks on a baking sheet lined with baking paper and let them rest for another 15 minutes. Preheat the oven to 200°C (top/bottom heat, fan oven: 180°C). Carefully brush the sticks with a little olive oil, sprinkle with dried herbs, sea salt, etc., and bake on the middle rack for approximately 20-25 minutes.