Easy Vegan Bread Sticks
If you love homemade bread but hate making dough from scratch, the these are for you. This recipe is so forgiving… I hope you’ll love it as much as I do
Servings: Mini Loaves
Units: Metric US Imperial
Make the Yeast
Mix the instant yeast with the Malt Rice Syrup in a bowl and then add the warm water, then leave for 5 minutes until yeast activates
Create the Dough
Once the yeast mixture is ready add the baking flour, spelt flour, tahini, water, salt, garlic powder, mixed herbs and yeast Stir the mixture together until it forms a loose dough. It won't take more than a few minutes! Once all the dough starts to lift away from the bowl use your hands to form the dough into a ball Cover the dough with a tea towel and let it sit from 1-4 hours. Once the dough has risen to approximately double it's size it's ready to make bread sticks. First, get that oven cranking at 200C/400F Get a baking tray and line it with non stick baking paper Using a bowl of water to wet your hands, break off small chunks of dough and work them into bread stick shapes and place them on the baking tray about a finger width apart until the tray is full. If you wish, now is a great time to coat the bread sticks with your choice of seed, salt, olive etc. You could also coat the sticks with some soy milk if you are looking for a shiny brown finish. When your tray is ready, pop it in the oven for 6 minutes After 6 minutes pull the sticks out and turn them over before returning to the oven for a further 6 minutes. At the end of 12 minutes take a look at your bread sticks and decide if they need a couple of minutes more to brown further. Serve with your favourite sides, dips, soups!