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Spelt and buckwheat breadsticks
2026 August 12
Ingredients for 4 people
- 180 g fine spelt flour
- 3 tbsp sunflower oil
- 1 tsp raw cane sugar
- 2 tsp cream of tartar
- Sesame seeds, coriander seeds and black cumin seeds, for sprinkling
- 70 g buckwheat flour
- 1 tsp salt
- 1 tbsp fennel seeds
- 150 ml warm water
Preparation
Crush the fennel seeds in a mortar. Mix all the ingredients together and knead into a medium-firm dough. Leave the dough to rest for half an hour, then knead it thoroughly once more. Roll out the dough on a floured work surface into a rectangle measuring 30 x 15 cm and place it on a baking tray lined with baking paper. Brush the sheet of dough with warm water. Lightly sprinkle sesame seeds, coriander and black cumin over the top. Cut the dough into strips three centimetres wide and bake at 180 degrees on the hot air setting for about 20 minutes until golden brown and crispy.
