It is the second day of a long weekend. The morning was spent in collecting fresh vegetables from the kitchen garden. A basket full of fresh Lady finger and some brinjals were harvested. Rains have rendered the landscape green. We spotted a variety of caterpillars in our garden.
One huge brown caterpillar seemed to be staring at us with its big eyes.
Another was perched on the edge of a tender stem.
Post lunch, we made some whole wheat soup sticks.
This is our favourite recipe. We added some dried chopped figs to the dough. The subtle saltiness of the bread sticks studded with sweet, succulent, chewy figs makes a delicious combination.
We love them with our tea, kids love to eat them when hungry, we take them on journeys and enjoy them as a snack. We bake one big batch often.
100% WholeWheat Breadsticks (Grissini)
- 2 cups whole wheat flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 4 to 5 dried figs
- ¾ cup warm water
- 2 teaspoon Instant dry yeast
- In a large bowl or plate, whisk together first three ingredients.
- Wash figs. Dry between the folds of a kitchen towel. Chop figs into small pieces.
- Add chopped figs to the flour mixture
- Add a little water at a time and begin to knead. Knead till you get a soft and supple dough.
- Transfer dough to a greased bowl. Turn around so that it is evenly coated with oil. Cover and leave to rise for 1 ½ hours or until double.
- In the last 15 minutes of rising, preheat oven to 180 degrees C. Line one baking tray with the parchment sheet.
- Punch the dough and roll out small pieces of dough into thin sticks (about ¼ inch thick)
- Place the breadsticks on the tray keeping some gap between them.
- Bake for 12 to 15 minutes or until golden.
- Cool and serve. Store in an airtight container.