Sourdough Saturday – Kamut Flaxseed Breadsticks

It was back to breadsticks this week. To me, breadsticks are like the casual Friday of the bread world – more formal than crackers or biscuits but not as straight laced as a loaf of bread. They also lend themselves more easily to eating on the run, thus seem to disappear even faster than a loaf of bread. That’s exactly what happened here. By the time I got around to taking a photo there were only 4 left!

I used Kamut® and flaxseeds to give these breadsticks some personality. Kamut® is an ancient grain, and wheat “relative” originally grown in Egypt but now grown in Montana. A whole grain, you can find the whole Kamut® story here.

Flaxseeds are often found in multi-grain breads, although they are a seed not a true grain. Flaxseeds are a great source of fiber and flaxseed meal is one of the best plant sources of omega-3 fatty acids.

Recipe:

  • 2 cups sourdough starter (see how to get your starter going here)
  • 1 Tbsp olive oil
  • 1/2 cup milk
  • 1 tsp salt
  • 1 Tbsp sugar
  • 2 cups all-purpose flour
  • 1 cup Kamut® flour
  • 1/2 cup golden flaxseeds
  • Kosher salt (optional)

Place flaxseeds in a small bowl and cover with boiling water. Set aside to soak while preparing dough. In a large bowl or stand mixer bowl, combine the starter, olive oil and milk. Stir to combine. Add the flours, salt, sugar and soaked flaxseeds (drain flaxseeds first if necessary). Mix well and then knead 4-5 minutes in a stand mixer or 8-10 minutes by hand. Let rise in a greased, covered bowl for two hours. Place dough on a parchment lined baking sheet and pat into a rectangle about 3/4 inch thick. Score breadsticks using a pizza cutter, cover and let rise another hour. Preheat oven to 400 degrees. Brush dough with an egg wash (one beaten egg + 1 Tbsp water for soft breadsticks) or water (for crispier breadsticks), sprinkle with kosher salt, and bake for 25 – 35 minutes or until golden brown. Remove from oven and let cool. Break sticks apart and enjoy!

Once again I will be submitting this post to Yeastspotting, a great place to find all kinds of recipes for bread lovers!

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

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