Based on my Mom’s Millet Breadsticks… I didn’t have any whole grain millet, so I substituted some other small grains – kañiwa, quinoa, and teff – all of which provide crunch as well as color (hence, the speckled). You can serve these breadsticks as an hors d’oeuvre, with or without a dip, to accompany soups, or as a substitute for dinner rolls. My 12 year-old says they’re awesome dipped in milk. They are also great to just nibble!
Oh my, look at the date! Happy Mother’s Day to my Mom, Betsy!
My son Sawyer shaping dough
Breadsticks!
And a tiny braid
Crispy Speckled Breadsticks
Based on my Mom's Millet Breadsticks... you can serve these breadsticks as an hors d’oeuvre, with or without a dip, to accompany soups, or as a substitute for dinner rolls. My 12 year-old says they're awesome dipped in milk. They are also great to just nibble!
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 36 thick breadsticks
Ingredients
- 2½ cups boiling water
- ¼ cup kañiwa
- ¼ cup quinoa
- ¼ cup teff
- 2 scant tablespoons (or 2 ¼-ounce packages) active dry yeast
- ½ cup warm water about 110 degrees
- ¼ cup buckwheat flour
- ¼ cup sorghum flour
- ¼ cup spelt flour
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 teaspoons salt
- 5-6 cups unbleached flour
- olive oil optional
Instructions
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Pour boiling water over the kañiwa, quinoa, and teff in a large heatproof bowl. Cool to 110 degrees.
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In a large bowl, stir yeast into water to soften. Add kañiwa-quinoa-teff mixture, honey, oil, salt, along with the buckwheat, sorghum, and spelt flour and 1 cup of unbleached flour. Beat vigorously for two minutes.
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Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
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Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
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Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
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Turn the dough out onto a lightly oiled work surface and divide into 36-48 (for thick stickor 72+ (for thin stickequal pieces. Shape each piece into a 10-inch strand and place about 1 inch apart on well-greased baking sheets or parchment paper. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
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About 10 minutes before baking, preheat oven to 400 degrees.
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For crispier bread sticks, brush the tops lightly with olive oil just before baking. Sprinkle the top with coarse salt for added yumminess.
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Bake thick sticks for 20 minutes and thin sticks for 15 minutes.
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Immediately remove breadsticks from baking sheets and cool on a rack.