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🍽️ Crunchy Tomato Sticks

106 kcal · 30 min · 4 servings

Ingredients

• 250 g wheat wholemeal flour
• 250 g spelt wholemeal flour
• 1.5 packets dried yeast
• 1 tsp whole cane sugar
• 1 tsp salt
• 100 g dried tomatoes (preserved in oil)
• 100 ml tomato juice
• 5 sprigs thyme

Instructions

1. 1. Mix both types of flour, yeast, sugar, and salt in a large mixing bowl.
2. 2. Drain the tomatoes and catch one tablespoon of the oil in the process.
3. 3. Dice the tomatoes into small cubes.
4. 4. Warm the tomato juice and 250 milliliters of water in a pot until lukewarm.
5. 5. Add the lukewarm tomato water and the saved oil to the flour mixture.
6. 6. Knead the dough with the beaters of a hand mixer until it starts to bubble.
7. 7. Cover the dough and let it rise in a warm place for about 30 minutes.
8. 8. Wash the thyme and shake it dry.
9. 9. Pluck the small thyme leaves from the stems.
10. 10. Set aside the tomato cubes and thyme leaves.
11. 11. Knead the tomatoes and thyme briefly into the risen dough.
12. 12. Shape the dough into two short bread sticks.
13. 13. Place the sticks on a baking sheet lined with baking paper.
14. 14. Score the surface of the sticks several times with a knife.
15. 15. Let the sticks rise for another 10 minutes.
16. 16. Preheat the oven to 200 degrees (convection: 180 degrees, gas: level 3).
17. 17. Bake the bread sticks in the preheated oven for 25 to 30 minutes.

Nutrition per serving

• kcal: 106
• Protein: 3 g · Fett/Fat: 2 g · Carbs: 19 g