Ingredients for Granary Bread Sticks:
- ¾ lb (340 g) granary flour
- ¾ lb (340 g) wholemeal flour
- 2 teaspoons salt
- ½ oz (14 g) fresh yeast or ¼ (7 g) dried yeast
- 1 tablespoon olive oil
- ¾ pint (400 ml) water
- 1 tablespoon malt extract (optional)
- Cracked wheat (optional)
Method for Granary Bread Sticks:
- Mix the flour and salt together in a bowl. Cream the yeast with a little of the water and leave until frothy.
- Make a well into the flour and add the yeast, remaining water, olive oil and malt extract and mix to a dough.
- Turn onto a floured surface and knead for 10 minutes until smooth and elastic.
- Put into a clean bowl, cover with a damp tea towel and leave to rise in a warm place for about 1 hour, until doubled in size.
- Turn onto a floured surface, knock back with your hand or fist to remove any air pockets and knead again for a few minutes.
- Divide the dough into two and roll each half out to form an oval as long as a baking sheet.
- Place on a greased baking sheet.
- Make diagonal slits into the top of the loaves at 2″ (5 cm) intervals, brush with water and sprinkle with cracked wheat.
- Cover with a clean tea towel and leave the dough to rise again in a warm place for 25 to 30 minutes until almost doubled in size.
- Pre-heat the oven to Gas Mark 7 (425°F/220°C).
- Bake for 25 to 30 minutes on until the sticks sound hollow when tapped.
- Cool on a wire rack.
Note: Makes two granary bread sticks. Can also be made into two small granary cobs by shaping the dough into two rounds.