Wednesday, July 30, 2014

Roggenstange - Rye Bread Sticks Recipe

A friend of mine gave me this very EASY and HEALTHY bread stick recipe to make for Alexa.

Please feel free to adjust the flour to whatever kind of flour you like.

The original recipe calls for Dinkelmehl, or spelt flour, but I was all out when I made these, so I used a Roggenmehl, or Rye flour instead.


250g Roggenmehl (Rye flour)
60ml Canola oil
2 carrots, washed, peeled and shredded
3 1/2 Tablespoons applesauce


Preheat the oven to 200C. Add all of your ingredients into a medium bowl and mix together until a dough is formed. For the applesauce, I used homemade - 2 small apples, peeled, cubed, cooked and then pureed. Roll the dough into a long, thin log, about the thickness of your finger. Then cut 3-4 inch pieces. You should end up with about 10 bread sticks. Place them on a baking sheet lined with baking paper and bake for 28 minutes. If you used the rye flour, only bake for 25 minutes, any longer and the bread sticks will be hard as a rock. Remove from the oven and let cool. Store in an airtight container for up to 3 days.

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