Plaited breadsticks with spelt and nut flour and Speck Alto Adige

Course: appetizer
Style: traditional
Level of difficulty: medium Plaited breadsticks with spelt and nut flour and Speck Alto Adige
Preparation time: 90 min.
Created by: Stefano Cavada

     

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  Plaited breadsticks with spelt and nut flour and Speck Alto Adige



70 ml lukewarm water
12.5 g extra virgin olive oil
75 g type 1 flour
50 g spelt flour
20 g nut flour
¼  tsp dried yeast
¼  tsp brown sugar
½ teaspoon salt

8 slices Speck Alto Adige PGI
A few rocket leaves

140 ml lukewarm water
25 g extra virgin olive oil
150 g type 1 flour
100 g spelt flour
40 g nut flour
½ tsp dried yeast
½ tsp brown sugar
1 teaspoon salt

16 slices Speck Alto Adige PGI
A few rocket leaves

280 ml lukewarm water
50 g extra virgin olive oil
300 g type 1 flour
200 g spelt flour
80 g nut flour
1 tsp dried yeast
1 tsp brown sugar
2 teaspoons salt

32 slices Speck Alto Adige PGI
A few rocket leaves

 

Preparation

Mix the flour and add the yeast, sugar and salt. Make a small hollow in the middle. Add the water and oil and begin to knead. The dough should be soft and quite moist. When the dough is ready, put it on the baking paper and grease the surface. Cover with a cloth and let it rise for 50 minutes. Preheat the oven to 200°C in a static oven or 180°C in a fan oven. Divide the dough into small pieces and draw them out into long strips. Plait three strips of dough into a braid. Place the braids on a baking sheet covered with baking paper and bake for 20 minutes. Once ready, allow the braids to cool, wrap in a slice of Speck and decorate with rocket.

 

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