Whole grain sticks

Ingredients for 2 servings:

• 275 g wholemeal flour
• 25 g semolina (whole grain semolina)
• 2 g dry yeast
• 250 ml water, lukewarm
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 10 hours 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 10 hours 45 minutes

Yeast dough, cold fermentation, makes 8 pieces

Mix the flour, yeast, and semolina. While stirring with a dough hook, slowly add the lukewarm water until the dough is smooth and pulls away from the bowl. Depending on the flour, you may need a little more or less liquid than specified. Now you can also add the salt and stir in. Let the dough rise for about 10 minutes in a draft-free place with a loosely placed, moistened lid. Then tightly cover the bowl and refrigerate for at least 8 hours. Then let the bowl store at room temperature for one hour. Finally, knead the dough briefly with your hands and weigh it. Mine always weighs about 480 g. Then weigh out 60 g pieces of dough and shape them into long rolls. Place these on a baking tray lined with baking paper and cover with a slightly moistened second sheet of baking paper. Let the dough rise again in the switched off oven for 1 hour. Finally, remove the baking tray, preheat the oven to 200 degrees Celsius (top/bottom heat), and bake the whole-wheat sticks for 20 minutes. The sticks taste delicious as a salad garnish, with grilled food, or with a spicy dip. They’re also delicious with honey.