John Myers
Contents
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Ingredients
- 15 g Dried porcini mushrooms
- 15 g Dried porcini mushrooms
- Soaking
- 200 g White flour
- 100 g Wholemeal spelt flour
- 15 g Yeast fresh
- 2 dl Lukewarm water
- 1 tbsp Extra virgin olive oil
Instructions
Preparations:
- Roughly chop 15 g of porcini mushrooms and grind finely in a cutter. Soak 15g porcini mushrooms in the water. Sieve, save water, chop finely.
The dough :
- Rock mushroom powder and chopped, add the flours, salt and pepper to the bowl of the food processor, mix well. Form a hollow in the middle. Dissolve the yeast in the water. Pour into the well, add OIL. Knead everything into a smooth, pliable dough. Cover with a damp cloth. Let rise twice as much at room temperature for about 1 hour.
Shape breadsticks:
- Divide the dough into small approx. 30g portions. Roll out with the flat hands in a diameter of approx. 5mm. Place the roll on a baking sheet lined with baking paper. Let rise for about 30 minutes.
To bake :
- Preheat the oven to 180 ° C. Bake the breadsticks in the middle of the oven for 10-12 minutes. Take out, let cool on a rack
Nutrition
Serving: 100gCalories: 177kcalCarbohydrates: 20.8gProtein: 6.5gFat: 7.5g
