Nut breadsticks

Cooking Instructions

1. Add 80g of high-gluten flour to 80g of water and 1g of yeast, refrigerate for one night after fermentation, take it out for reheating the next day, and prepare frozen ice cubes;

   

2. Mix 210g of water, 10g of honey, 300g of high-gluten flour, 100g of whole wheat flour, 5g of salt, 5g of cocoa powder and 160g of liquid seed and knead into a dough;

   

3. Chop 50g of dried fruits (raisins, dried cranberries) and 130g of nuts (pumpkin seeds, chia seeds, flax seeds, walnuts, cashew nuts, almonds, what you like to eat), add to the dough, and fold into squares;

   

4. Put the dough in a square container and relax for half an hour, then press the dough until it fits the container, refrigerate overnight or at room temperature for two hours;

   

5. Sprinkle the board with whole wheat flour to prevent sticking, pour out the dough, cut it into 16 pieces on average, roll it into a twisting stick, and ensure humidity to ferment for one hour;

   

6. Preheat the oven to 230°C, put ice cubes on the side of the baking tray and bake on high for 15 minutes.