I was looking for something to go with my vegan roast tomato soup and these sticks/breads do just the job. I make more pieces out of the dough but I decided that I preferred the bigger ones which were more like little breads with a crispy crust. This is why I recommend you make 10 pieces.
Ingredients (makes 10)
- 225g strong flour
- 5g instant yeast
- 1 tbsp extra virgin olive oil and extra for brushing
- 150ml almond milk, tepid
- 15g toasted almond flakes
- 1 tsp dried oregano
- 1/2 tsp dried garlic granules
- ¼ tsp sea salt
- Salt flakes to sprinkle
Method
In a clean bowl, sift the flour and add the salt, yeast, garlic and oregano. Crush and add the almond flakes and mix well. Make a well in the centre of the flour and pour in the extra virgin olive oil and tepid milk. Mix with your hands to a soft dough ball and turn out onto a lightly floured surface. Knead for 10 minutes, put in a bowl which you have greased with a little olive oil, cover with some plastic wrap and leave somewhere warm for 1-2 hours until it doubles in size.
Turn out the dough onto a clean surface, make a long sausage and cut into 2 and then each half into 5 pieces. Roll out to breadsticks or shapes of your liking. Place on a lined baking tin leaving some space apart, brush with the olive oil and sprinkle with the salt flakes. Leave somewhere warm again for 10-15 minutes to prove.
Preheat the oven to 1900C.
Bake the sticks until pale golden and crispy on the outside, approx. 20 minutes. Best to serve while still fresh out of the oven.