Sesame Oat Bread Sticks

I had the idea for these bread sticks when I made the tart crust for the Spinach Tart. I have been  so infatuated with that crust, its crunchiness, its amazing taste by ingredients like oat, sesame seeds and olive oil. 
It didn't need much experimenting to get the bread sticks right and I made them several times since. I must admit I had never made bread stick myself before. It is as easy and fast as it can be. I love their rustic shapes, none looking like the other. And they even survive several days in the open without getting stale and or losing their crunch.
They go well with dips as a starter. My kids like them as a snack to go. And I, of course, like all the healthy ingredients that make these fantastic bread sticks.


(Print Recipe)

1/2 cup rolled oats
2 tablespoons white sesame seeds
1 tablespoon black sesame seeds
1 cup whole wheat flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3/4 teaspoon baking powder
1/2 cup water
3 tablespoons olive oil

Yields 15-20
Preheat the oven to 175C.

Spread the oats and sesame seeds on a baking sheet and toast in the oven for 8 minutes. Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade. Add the flour, baking powder, salt, and pepper, and process until the oats are finely ground.

Line a baking sheet with parchment paper.

In a medium bowl, whisk together the water and oil. Mix it into the dry ingredients to form a dough. Use the water oil mixture little by little. Make sure the dough does not become too wet. Knead the dough thoroughly, then roll out the dough on a lightly floured surface into rectangular shape. It should be as flat as possible, about 1/8 inch. Cut the dough into stripes of about 1/4 to 1/2 inch width. Twist the strips several times before placing on the prepared baking sheet.

Bake at 175C for about 25 to 30 minutes. The bread sticks should not be soft, but crisp. They should be about to turn golden brown at this stage. Let cool completely. Serve as fresh as possible.

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