Semi-whole wheat walnut breadsticks, tasty mini loaves ideal as an appetizer and delicious as a snack. These breadsticks are simple to make and the dough is slightly wet, so don’t worry if it feels a bit sticky at first. Importantly, this recipe does not require a large amount of yeast — only 4 g. I prefer to work the dough in a bowl, so even those without a stand mixer can make it easily. Below you’ll find my olive breadsticks recipe, and at the end of the recipe I answer the most common questions about this idea.

Olive Breadsticks

Difficulty: Easy
Cost: Very inexpensive
Rest time: 5 Hours
Preparation time: 20 Minutes
Cooking time: 25 Minutes
Portions: 8 pieces
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

1 1/4 cups all-purpose flour (plus more for the work surface)
1 2/3 cups whole wheat flour
1 1/4 tsp active dry yeast
1 cup water (warm)
1/2 tsp fine salt
1 tbsp extra virgin olive oil
2 oz walnut halves (about 2/3 cup chopped)
as needed sunflower oil

Tools

1 Bowl
1 Brush
1 Fork
1 Work surface
1 Knife
1 Baking sheet
1 Parchment paper

Steps

To make the Semi-Whole Wheat Walnut Breadsticks, first prepare the yeast by dissolving it in the warm water. Stir for a few moments, add the honey, and wait for bubbles to form.
After this time, add the all-purpose flour first and then the whole wheat flour. Mix for a few minutes with a fork, add the oil and salt, and mix again. Cover the dough and rest for 15 minutes.
Chop the walnuts. Add them to the dough and incorporate well. Cover and wait 15 minutes. Perform a set of folds, then cover again and let the dough rise for about 2 hours or until doubled in volume in a place free from drafts. The turned-off oven with the light on also works well.
Take the dough and work it on a lightly floured surface, adding very little extra flour. Fold the dough and then divide it into 8 pieces of similar weight. Place the breadsticks on a floured or parchment-lined baking sheet, spaced apart, cover, and let them proof for another 30 minutes. Brush with a little oil, make a shallow slash on the surface, and bake in a preheated convection oven at 428°F for 25 minutes.
Remove from the oven and let cool slightly before enjoying. Once cooled, store the breadsticks in paper bags in a cool place, away from light and drafts. They will still be delicious in the following days.