NEFF Recipe: Crispy Bread Sticks With Chia Seeds

INGREDIENTS

Dough:

400 gr spelt flour (type 630)
100 gr rye flour (type 997)
2 tbsp chia seeds
10 gr salt
1 tbsp honey
1 full tsp dry yeast
400 ml water
Flour for the worktop

Garnish:

2 tbsp sunflower seeds
2 tbsp poppy seeds
2 tsp sesame seeds

PREPARATION

Mix ingredients for the dough, cover and allow to rise for 1.5 hrs at room temperature.

Preheat oven (upper/lower heat) to 250°C. Sprinkle flour on worktop and use two dough scrapers to form half of the rather liquid dough to a lengthy loaf. Place on a baking tray with parchment paper and twist the loaf several times. Sprinkle half of the seeds and gently press them into the dough. Repeat with the rest of the dough.

Bake the bread sticks on shelf position 2 with added steam for ten minutes. Continue baking for another ten minutes without steam. Check after eight minutes if the bread sticks are golden – turn off oven and leave them for two or three minutes in the remaining heat.

TIP: If you do not have a steam oven, you can add steam by placing a tray containing water in the bottom of the oven during cooking.

Ten Commandments Of Soup Making By Sophie Gilmour

At Ballymaloe Cookery School I was taught this simple and fail-safe formula for delicious vegetable soup – it’s called 1-1-3-5 – and it works every time.
We used this base recipe at Ballymaloe to make the most delicious potato and spring onion soup one day, and we were taught how to make this game-changing accompaniment to drizzle on top of it. Thank me later!