Homemade breadsticks with surplus sourdough and lupine flour, here is the recipe to prepare a fragrant and tasty baked product enriched with flax seeds. A perfect snack for the whole family to serve instead of bread or at snack time.
Homemade breadsticks with surplus sourdough and lupine flour, here it is prescription to prepare a fragrant and tasty baked product enriched with linseed. A perfect snack for the whole family to serve instead of bread or at snack time.
With this recipe you can use the surplus of your mother yeast thus eliminating food waste; There are also no leavening times so you can prepare your breadsticks even close to meals, and, if you don't like flax seeds, you can replace them with blue poppy seeds or sesame.
- 180 gr of surplus sourdough
- 240 grams of water
- 300 2 grams of flour
- 100 g of lupine flour
- flax seeds to taste
- Salt to taste
- Preparation Time:
- Cooking time:
- Rest time:
4 people to
How to prepare i surplus sourdough breadsticks with lupine flour: method
- To put the surplus of natural yeast in a large bowl, add the water and dissolve it by rubbing it with your fingers,
- to merge also the flours and start kneading until you get a non-sticky mixture,
- transfer it on a pastry board, add the flax seeds and knead vigorously making them incorporate with the dough.
- To cut now the mixture into pieces of equal size,
- work them with only the palm of the hand by rolling them on the work surface, thus obtaining narrow and long cylinders
- and lay them down on a baking sheet lined with parchment paper,
- sprinkle them on the surface with salt
- and cook in a hot oven at 200 ° for about twenty minutes,
- cooking when finished, remove from the oven and allow to cool before serving.
Cooking times may vary according to the thickness of the breadsticks, the thinner they will be, the less they will have to cook and vice versa.
How to preserve the surplus sourdough breadsticks with lupine flour:
Once cold, the surplus sourdough breadsticks with lupine flour can be stored in special airtight containers for three / four days.
Others may also interest you:
- recipes with surplus sourdough
- recipes without leavening
- all recipes with mother yeast