Whole Wheat Breadsticks is a perfect Lievitati recipe to create excellent breadsticks to munch on as a snack or serve as an alternative to classic HOMEMADE BREAD for lunch or dinner.
Since I love kneading and preparing various types of Bread, I also wanted to try making breadsticks after trying the PIEDMONTESE RUBATÀ. Successful experiment! Fortunately, I was able to experiment with a very easy whole wheat breadstick recipe, not as easy as the SALTY PUFF PASTRY BREADSTICKS and FANS, also because whole wheat breadsticks require some rising time, but I promise you’ll be able to make them too with my recipe!
And if you have some leftover whole wheat flour, also try the HOMEMADE WHOLE WHEAT ROLLS and the HOMEMADE WHOLE WHEAT GNOCCHI.
You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
If you liked this recipe, you might also be interested in:
- Difficulty: Medium
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 60 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups Water
- 2 1/2 cups All-purpose flour
- 2 1/2 cups Whole wheat flour
- 3 1/3 tbsp Extra virgin olive oil
- 0.28 oz Fresh yeast
- 1 tsp Sugar
- 1 tbsp Salt
Preparation
Dissolve the fresh yeast in a bowl together with 1 2/3 cups of warm water and the teaspoon of sugar.
Once the yeast is well dissolved, add the all-purpose flour and whole wheat flour. Mix with a fork, then with your hands.
Knead until you get a nice homogeneous dough, then add the oil and salt.
Let your dough rise inside the same bowl, covering it with a clean towel or a sheet of food wrap.
After an hour, the dough will have already doubled in size. Then transfer it to a floured surface.
Knead your dough again and let it rise for another hour.
After another hour, roll out the dough with a rolling pin, without applying too much pressure, and then fold the dough on itself to form a square shape.
Let it rise for an hour and a half, and after this time, roll out the dough again with the rolling pin until you reach a thickness of about 0.4 inches.
With the help of a wheel, cut strips to the size you prefer; I made mine about 8 inches long and very narrow. Arrange all the strips on a baking sheet and spread a bit of oil over the entire surface of the breadsticks. Bake in a static hot oven at 375°F for 11-12 minutes.
When the whole wheat breadsticks are cooked, take them out of the oven and let them cool completely before serving.
Storage
The whole wheat breadsticks can be stored for a week in a paper bag.
