Presentation
Rice flour braided breadsticks are a tasty snack to munch on, but they are also suitable as an accompaniment for appetizers and finger foods. The two-color dough is made from Ancient Bread Flour and the Red Rice Flour Mix which gives a natural color to the dough.
Ingredients for about 25 breadsticks
For neutral dough:
- 200 g Ancient Bread Flour Mix, Molini Spigadoro
- 100 ml of water
- 30 ml of extra virgin olive oil
- 6 gr. of brewer’s yeast
- 1 tablespoon of flaxseed
- 1 pinch of salt
For the pink dough:
- 200 g of Red Rice Flour Mix, Molini Spigadoro
- 100 ml of water
- 30 ml of extra virgin olive oil
- 6 gr. of brewer’syeast
- 1 tablespoon of flaxseed
- 1 pinch of salt
Preparation
To prepare the neutral dough: Dissolve the brewer’s yeast in the warm water, add the Ancient Bread Flour and knead by hand or with the planetary mixer, pouring in the oil a little at a time.
Knead well and at the end add the salt and flaxseed.
Create a slightly flattened rectangular-shaped dough ball and let it rest for 30 minutes covered with plastic wrap. Repeat the process for the Red Rice Flour Mix dough.
After the 30 minutes have elapsed, roll out the two doughs on a sheet of baking paper to make two rectangles with the same size, about half an inch high.
Brush both doughs with a little extra-virgin olive oil, to give them crispness, and let them rest for another 20 to 30 minutes; if desired, add more flaxseed.
Cut the doughs into strips about 1-1.5 cm wide with a pastry wheel, attach two different-colored cords to the end and braid them.
Tighten the other end to seal the breadsticks and transfer them to a baking sheet covered with baking paper, spacing them slightly apart.
Bake in a preheated oven at 180 degrees for about 20 minutes. Let cool and serve your breadsticks with rice flour.
Thanks to Daniela of Recipe Ideas for the recipe.
