Breadsticks with Sunflower Seeds
- DF VE
This whole wheat breadsticks recipe is what we use to keep hunger at bay in our house! Instead of a bag of crisps, we’ll nibble on a wholegrain breadstick whilst watching TV, or whilst dinner cooks in the oven. They’re a healthy snack that satisfy my need to nibble, without ruining my appetite. I use them to help steer away from unhealthy treats whilst watching TV.
They’re also great to put on the table at a dinner party instead of bread rolls, or to go with a meze / antipasti-style meal. Wrap parma ham around the end for a tasty starter, or serve a dip or two to accompany the breadsticks - they go perfectly with my Spicy Feta Dip. Called “kritsinia” in Greek, they are a popular snack at all times of the day. They’re even enjoyed with a coffee at breakfast time. Similar to Italian grissini breadsticks, the kritsinia will be crunchy and biscuity, with that breadstick ‘snap’. If you prefer a crunchy exterior but soft inside, make your breadsticks thicker.
Add the flour, sugar, salt, baking powder and the sunflower seeds in a bowl and mix them.
Use a larger bowl and mix the liquid ingredients (olive oil and white wine)
Gradually add the solid ingredients into the bowl of liquids and knead until the dough doesn’t stick to your hands.
Cover the dough with cling film and refrigerate for 30 minutes.
Shape the dough in a rectangular shape and cut it in strips (about 1 cm each). Make them as similar as possible so all of them will be baked in the same amount of time.
Separate each dough strip, give it a cylindrical shape and place it on a plate covered with sunflower seeds.
Brush each dough strip with water so the sunflower seeds stick to it and roll the strip over the sunflower seeds.
Place the breadsticks on a baking tray and bake them in a preheated oven at 180ºC (350ºF) for about 30 minutes (or until golden brown).
You can use corn or seed oil for a lighter taste.
You can substitute wine with 100ml water and 1 tbsp vinegar.
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