Imagine biting into a crispy, aromatic breadstick that's not just delicious, but also packed with ancient nutritional wisdom. Our Salted Rosemary Einkorn Breadsticks are more than just a side dish - they're a culinary journey that connects you to centuries-old grain traditions. Using the legendary einkorn wheat, known as the "original" wheat of our ancestors, these breadsticks promise a flavor profile and texture that will revolutionize your home baking experience. Get ready to impress your guests and elevate your cooking with this simple yet extraordinary recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 12 breadsticks
Ingredients
- Einkorn flour
- Water
- Salt
- Fresh rosemary
- Olive oil
- Yeast
Instructions
- In a large mixing bowl, combine 2 cups of einkorn flour with 1 teaspoon of active dry yeast. Ensure the yeast is fresh and active for optimal rising.
- Warm 3/4 cup of water to approximately 110°F (43°C) - this is the ideal temperature to activate the yeast without killing it. Add the warm water to the flour mixture.
- Finely chop 2 tablespoons of fresh rosemary leaves. Add half the rosemary to the dough mixture along with 2 tablespoons of olive oil and 1 teaspoon of salt.
- Mix the ingredients until a soft, slightly sticky dough forms. If the dough seems too dry, add water one tablespoon at a time. If too wet, incorporate additional einkorn flour.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. The unique protein structure of einkorn flour requires gentle handling.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for about 45-60 minutes until doubled in size.
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a long, thin breadstick shape, approximately 8-10 inches long.
- Brush each breadstick with additional olive oil and sprinkle with remaining fresh rosemary and coarse sea salt.
- Arrange breadsticks on the prepared baking sheet, leaving slight space between each stick to allow for expansion.
- Bake for 18-20 minutes, or until golden brown and crisp. The edges should be slightly darker and the breadsticks should sound hollow when tapped.
- Remove from oven and let cool on a wire rack for 5-10 minutes. This allows the breadsticks to crisp up and develop their final texture.
- Serve warm as an appetizer, alongside soups, salads, or as a standalone snack. Best enjoyed on the day of baking.
Tips
- Temperature is Key: Ensure your water is precisely 110°F to activate the yeast without killing it.
- Gentle Handling: Einkorn flour has a delicate protein structure, so knead gently to maintain the dough's integrity.
- Rising Environment: Choose a warm, draft-free spot for dough rising - near a preheating oven works perfectly.
- Don't Overwork: Mix just until ingredients are combined to keep breadsticks tender.
- Olive Oil Magic: A light brushing before baking ensures golden, crispy edges.
- Fresh Rosemary Matters: Use freshly chopped rosemary for maximum aromatic impact.
- Storage Tip: These breadsticks are best enjoyed the same day but can be stored in an airtight container for 1-2 days.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
