Quick Seed Breadstick Recipe

In the bowl of your mixer, mix the flour and salt, and optionally the seeds/cereals. In a jug, mix the water with the yeast, dissolve, then pour over the flour. Knead for 5 minutes on speed 2, then 4. Cover your container with a cloth and let the dough rise for 2 hours.

When the dough has doubled in size, punch it down. Place parchment paper on your baking sheet (or use a baguette pan if you have one). Divide the dough in two and shape into two baguettes. Let rise again for 30 to 45 minutes.

To finish, preheat your oven to 210°C (410°F). Place a tray filled with water just below the rack during preheating (or a heatproof dish). The water will create steam in the oven, which will delay the formation of the crust, giving the bread more crispness and allowing it to rise better. Using a sharp blade or knife, make diagonal incisions on the surface of the dough about 1cm deep. Bake for about 35 minutes.