Whole wheat soup bread sticks

There was a sense of “mom-type” satisfaction in me today when I served healthy and crispy whole wheat bread sticks to kids with hot tomato soup. With the “New Year” New resolution list; which starts with healthier life style written on the top; this recipe is a perfect fit for many of us.

You can make this recipe with maida or part whole wheat and maida, I am sharing the recipe with 100 % whole wheat flour. And you can also experiment with flavorings, completely based in choice. I have used sea salt; you can go ahead with carom seeds, nigella seeds, white or black sesame seeds and dried herbs like rosemary, parsley, basil.

The method of making these healthy crispy treats is very simple and the ingredients used in the recipe are easily available. However there are some tiny tips I would like to share with you; so read the points written below before you head towards your kitchen for making whole wheat soup bread sticks;

When baking with 100 % whole wheat flour there is mostly a compromise in the flavours. That was a big question in my mind before baking whole wheat bread sticks. So I went for different approach. I made a biga (2 tablespoons of flour + a pinch of sugar + a pinch of yeast mixed with 2 tablespoons of water, and kept overnight). By morning this mix becomes bubbly and aromatic. Which eventually permeates the baked bread sticks leaving behind the boring and flat whole wheat flavours.
You might not find any recipe of soup sticks made using biga, but try this one. You will be in love with this style of baking.

3. Another question in my mind before making whole wheat bread sticks was how to bake them crisp. It is very important to keep the sticks evenly brown with an even crispy interior. So trick no. 1 — I added a bit of rice flour. Trick no. 2 – After all the batches of bread sticks were baked once, (as indicated by light brown colour); I kept them in the oven at very low temperature 80*C for another 25 minutes. At this stage it is ok if the bread sticks overlap each other. (For example — I had three batches of bread sticks which were baked keeping each stick at a finger distance from the other stick – but later I piled all the sticks into one baking tray and kept in the oven at very low temperature). I know this is getting long, but I am adding another point So trick no.3 let the sticks cool in the oven after that last low temperature bake, just make sure that you keep the oven door bit open when cooling.

4. Kneading the dough can be done with a machine or hands will do just the same work, but will take a bit more time.

5. Let the dough rest for more than an hour because of winter season. Or ideally wait till the dough becomes double in size.

6. Once the dough is double knock it to remove gas bubbles formed by yeast during rising process. And knead for a minute or so. Divide the dough in equal parts (this will be the time to mix the flavouring in the dough, if you are adding any)

7. The shaped soup sticks will not need second rise, they go straight in the oven after you shape them. Also i would like to suggest here is don’t use any extra flour when shaping the sticks. Infact; rub a bit of olive oil onto your hands and to the kitchen counter to prevent sticking.

Ingredients

250 gm Whole Wheat Flour
2 teaspoons of rice flour
2 tablespoons of biga
5 gm of active dry Yeast
A pinch of gluten powder (optional)
1 teaspoon of Salt
1 tablespoon of sugar
20 ml of Olive Oil
125ml of liquid (milk + water)
Sea salt to sprinkle before baking

METHOD

To make the biga ;

In a small bowl, mix together 2 tablespoon of flour with a pinch of sugar and a pinch of yeast. Add in 2 tablespoon of water and mix. Let the mixture sit over night. And don’t forget to cover the bowl.

Recipe for the BreadSticks;

Next morning – In a large bowl, mix together biga, whole wheat flour, rice flour, salt, sugar, gluten powder and yeast. In a liquid measuring cup measure out the warm water + milk then add the olive oil. Pour the liquid over the flour mixture and stir until the dough comes together. Dump all the clumps and bits on to your counter top and knead the dough until it comes together and a smooth ball forms.

You might have to add more water, depending upon the quality of flour.

Transfer dough to a greased bowl and cover it with a wet cloth or with a cling wrap. Greasing a bowl will ensure that dough does not stick to its surface while removing.

Keep it at a warm place for dough to rise and double. It will take 1.5- 2 hours to double. Time will vary depending upon the warmth of place where dough is kept.

Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process and knead for a couple of minutes.

Divide dough into equal parts. Roll each part to a length of approx. 6-8 inches. It is a good idea to use little olive oil to prevent sticking as mentioned in above points.

Transfer bread-sticks to a baking tray lined with parchment paper or silicon mat. Brush little milk to the shaped sticks before baking and sprinkle some sea salt. Bake in a preheated oven and bake at 150*C for 15 to 20 minutes.

After all the bread sticks are baked well – keep the breadsticks at low temperature for another 20 to 25 minutes to ensure even crisp interior as mentioned above. Store in an airtight container and Enjoy the healthy soup sticks with hot soup this winter season.

Whole wheat soup bread sticks