Rye Currant Breadsticks, Improved.
The rye currant breadsticks created by AI weren’t bad, but to make them great we still needed the human touch. More currants, more honey and most important 100% rye flour. These morsels go great with any sort of dip: scoop up a portion, pop in your mouth and enjoy a burst of sweet-salty satisfaction. Makes around 24 6-inch breadsticks.
Ingredients:
2 c whole rye flour
½ c currants
1 t instant yeast
3 T honey (separated)
1 T olive oil
½ t Kosher salt
¾ c (approx..) warm water
Water for dipping
Maldon salt for coating
Method: soak the currants in ½ c warm water with 2 T honey; mix the yeast in ¼ c warm water with 1 T honey. Allow 15 minutes for the currants to soften and yeast to bloom. Combine flour and salt in a mixing bowl then add yeast mixture and olive oil. Knead till it begins to come together then add currants and water mixture. Knead for 7 minutes or so, adding more flour if the dough is extremely sticky. At the end hou should have a well formed ball which is just a little tacky. Cover and rest 90 minutes or so.
When dough has rested, roll out the breadsticks. Pick about a T of dough out of the ball and shape into a pudgy snake, then roll out as thin as you can make it on a flat surface. Use the same motion as for baguettes, pressing in the center of the roll then moving your fingers/hands outward. Repeat till the dough is used up.
Preheat oven to 350 degrees. Pour a little water onto a plate and shake some salt flakes onto your work surface. Roll each breadstick in the water, then the salt and place on a half sheet pan with Silpat or parchment paper lining. The breadsticks should just about cover the surface with room to breathe. Place in preheated oven; after 7 minutes turn the pan so everything cooks evenly. After about 15 minutes, the breadsticks will be slightly browned and you can turn off the oven but leave them a few more minutes with the door ajar so they will crisp up. Cool to room temperature then serve as an appetizer snack.
