Peppery Breadsticks

Since I am only able to tolerate small amounts of the traditional hot spices, avoiding paprika and chilli has led me to search for an alternative… My recent posts on black pepper have helped me finally end my craving for spiciness!

And these are the highlight!

Black Pepper Breadsticks

Based on Hugh Fearnley-Whittingstall’s “ Magic bread dough” recipe  (as in the pizza posted here), but half the quantity, which is plenty for 3 or 4 people.

  • 75g plain white flour
  • 50g wholemeal flour
  • 125g strong white flour
  • 1 tsp seasalt
  • 1/2 tsp instant dried yeast
  • 2 tsps rapeseed or olive oil, plus a little extra
  • 165ml warm water
  • lots and lots of freshly ground black pepper! (I used Tellycherry)

Sieve flours, salt and yeast into a large bowl. Stir in oil and water and bring together to form a dough. Put on a floured work surface and knead for about 10 minutes. Put in a clean bowl, and coat in a little oil. Cover with a tea towel and leave to rise for a couple of hours in a warm place.

When it’s risen, preheat your oven to 200°C. Punch the dough and divide into walnut-sized pieces. Roll out each piece into long rods. Grind lots of pepper onto your work surface and roll the sticks over it, pressing firmly. Grind and roll, grind and roll! Place the breadsticks on a floured baking tray, and bake for about ten minutes.

Serve with dips or soup.

Guten Appetit!