Breadsticks with poppy seeds
250 g of Molino Rossetto Khorasan flour
7 g of Molino Rossetto brewer’s yeast
140 ml of water
30 ml of extra virgin olive oil
6 g of salt
Molino Rossetto poppy seeds
In a bowl combine the flour and the dried brewer’s yeast and add the water, where you had melt the salt and the oil. Knead the dough until it will be smooth, supple and elastic.
Form the dough in a rectangle and let it to rise for an hour and half.
From the rectangle, with a smooth blade knife, form some stripes of 1 cm thickness.
Put the stripes on a baking tray covered with baker paper, paint with oil and add the poppy seeds and the cooking salt. Bake to 200°C for 20 minutes or so.