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Antoinette Reyes
Breadsticks
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Ingredients
Directions
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Knead a dough of the flour, salt, yeast and water. Let rest for about 10 minutes.
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Sprinkle the worktop with flour and knead on a supple and elastic dough. Form a loaf of bread to leave covered about 1 hour rise or until the volume is doubled.
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Roast the seeds in a dry, hot frying pan. Mix in the nuts and grind pepper.
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Roll out the dough on a floured sheet to a 2-3 cm thick sheet. Sprinkle the nut mixture over it.
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Fold the dough in three and roll out into a piece of approximately 20x30 cm and 1 cm thick. Cut around 12 long handles and place them with some space on the baking sheet. If necessary, turn the bars into spirals and leave them covered for approx. 30 minutes.
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In the meantime, preheat the oven to 220 ° C. Bake the breadsticks in the center of the oven in a light brown-and-brown oven for 12-15 minutes.
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Nutrition
305Calories
Sodium0% DV0g
Fat11% DV7g
Protein24% DV12g
Carbs16% DV48g
Fiber0% DV0g
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