Allergy Big and I enjoy making this recipe together for his packed lunch. We make them on a Sunday evening, and a batch lasts all school week. This recipe is a slightly tweaked version of Hugh Fearnley-Whittingstall’s rye grissini from his highly recommended book “River Cottage Light & Easy”.
250g white rye flour
1 tsp wheat-free baking powder
1/2 tsp salt
1 tbsp olive oil or similar oil
1 tbsp sesame seeds or seeds of your choice
150 ml water
- Preheat the oven to 220 C or Gas Mark 7. Line your biggest baking sheet with baking parchment.
- Put the flour, baking powder, salt, and seeds in a bowl, and give it a good stir. Then add the oil.
- At this point, Allergy Big and I share the work. He slowly pours the water in, and I knead it into a dough.
- You can then make whatever you want. In the cover photo, I have made bread sticks, but Allergy Big has made bread bridges and caves! The great thing about rye dough is that there isn’t much gluten in the dough so it stretches lots and you can make all sorts of interesting shapes, such as spirals, treble clefs, or the letters of the days of the week!
- Put each masterpiece / breadstick on the baking sheet as you make it. Then bake in the oven for 10 minutes, or until the breadsticks are lightly browned. We put the breadsticks in a jug to cool down and then store them there, as they are best kept uncovered.