I think this year’s MoFo is cursed. At least for me. I thought I was getting better but then my cold came back.
For the last couple of years I have rarely been sick. Of course I thought it was because of veganism, but now I am very sure that it was only because of the absense of a toddler. F. brings in one cold after another. I am glad she takes it lightly and mostly only ends up with a runny nose. But my firewall seems to be down and I cannot deal with all those germs any longer. Yeah, I guess I am getting old. And talking about a cold is getting old, too. So let’s move on.
F. cannot talk yet, but she is very good at letting us know what she wants. At 4 pm, when I pick her up at daycare, she wants a snack. She sits in her stroller, turns around, points at the stroller bag and says “nam”. Which means: “Can I have one of those breadsticks?” We usually carry some toddler spelt breadsticks with us, because F. loves them. Bread is one of her favourite foods, I guess she secretly reads my blog. These breadsticks are fun and convenient, but they also can get a little expensive over time. So I decided to make my own. The recipe is based on my regular breadstick recipe and it is very flexible. For example, you can use whole wheat flour or spelt flour, or leave out the rye flour and add more all-purpose flour. Maybe you have to add a little more or less water, but that should be it. I made these without salt, but if you want to add it, use 1 teaspoon. You can also use different spices, I thought about a garam masala version, because F. also likes that spice a lot. But the possibilities are endless!
Toddler Breadsticks (makes about 70-80)
60 g (1/2 cup) whole rye flour
190 g (1 1/2 cups plus 1 tablespoon) all-purpose flour
1 teaspoon instant yeast
1/2 teaspoon dried oregano
150 g (2/3 cup) water
2 tablespoons olive oil
Combine flours, yeast, and oregano. Add water and olive oil. Mix well and knead the dough for ten minutes or until firm and elastic. Cover bowl and let rise in a warm place until doubled in size (about 60 minutes).
Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper.
Punch the dough down, knead briefly and divide into 7 equally sized pieces. Roll each piece into long logs, about 1 cm (1/2 inch) thick. Cut each log into 6 cm (3 inch) long sticks. Place on the baking sheets and bake each sheet for 8-10 minutes or until the sticks are golden brown. Let cool completely before serving.
F. loves these with guacamole, peanut butter, or hummus. They are best on the day they are baked and freeze well.