Granary Bread Sticks Recipe

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:

1. Mix the flour and salt together in a bowl. Cream the yeast with a little of the water and leave until frothy.
2. Make a well into the flour and add the yeast, remaining water, olive oil and malt extract and mix to a dough.
3. Turn onto a floured surface and knead for 10 minutes until smooth and elastic.
4. 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.
5. Turn onto a floured surface, knock back with your hand or fist to remove any air pockets and knead again for a few minutes.
6. Divide the dough into two and roll each half out to form an oval as long as a baking sheet.
7. Place on a greased baking sheet.
8. Make diagonal slits into the top of the loaves at 2″ (5 cm) intervals, brush with water and sprinkle with cracked wheat.
9. 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.
10. Pre-heat the oven to Gas Mark 7 (425°F/220°C).
11. Bake for 25 to 30 minutes on until the sticks sound hollow when tapped.
12. 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.