Whole Wheat Bread Sticks

I love bread sticks. They are the perfect companion to salads, pasta or pizza. Fresh, warm, delicious bread stick!

Here is a whole wheat recipe that will be delightful and healthy addition to your repertoire. It is also one of the easiest bread recipes to start with, it's great for beginners!

The recipe can also be made ahead of time and stuck in the refrigerater. Just watch out, the dough does rise!

Ingredients:

• 2 1/2 cups Whole Wheat flour
• 1 cup Spelt flour  
• 1 1/4 teaspoon salt
• 1 1/2 cup warm water
• 1 tablespoon instant yeast
• 3 tablespoons Olive Oil, plus some on the side
• 3 1/3 teaspoon Pizza Dough Flavor, optional
• Dried or fresh herbs, optional
• Diced garlic, optional

*Side note*
We highly recommend purchasing the Pizza Dough Flavor from King Arthur. You will notice the difference in taste when you add it to your pizza dough.

*Side note #2*
For extra flavor, add fresh or dried herbs. I also poked in diced garlic, just gently push it in the dough after it is spread out.

Instructions:
Combine all ingredients in bowl. Blend together with a mixer for 60 seconds. (The dough will be very sticky)

Spread out dough on a 18"x13" pan lined with parchment paper.

If you choose to add herbs or garlic, spread your toppings on top of the dough. Lightly press them in. Using a knife or pizza cutter, carefully cut out the dough. Do not do it too hard it will cut through the parchment paper. You might find that you will need to spread out the dough evenly again-just use your fingers.

 

Let dough set for 1 hour to rise.

Before the hour is up, preheat oven to 375°F. When hour is up, place pan in oven. Bake 20-25 min. After baking is done, take pan out of oven. Let the bread cool for a bit, then take off pan onto cooling rack. As soon as it is cool enough to handle, cut the bread sticks with knife.

Then enjoy! This is very tasty dipped in olive oil. Mother Judith added Buttermilk Ranch powder to her dipping olive oil, it was quite delightful. I personally enjoyed it dipped in lemon-herb olive oil.

Nancy Jane