Ingredients

• 400 gr (3 -1/4 cups) 00 flour (or plain)

• 50 gr  (1/4 cup) wholemeal flour (or spelt/rye)

• 1×7 gr  (1 1/2 tablespoons) sachet dry yeast

• 280 (1 -1/4 cup) ml lukewarm water

• 2 teaspoons salt

• Extra virgin olive oil for drizzling

• Rosemary or sesame seeds

How to

• Dissolve yeast in water and set aside for 5 minutes.

• Put the flour into a large bowl, add the liquid and knead vigorously for 3-4  minutes. Add the salt and knead for another 4-5 minutes or until the dough is smooth and can be shaped into a silky ball.

• Rest the dough , well covered with a tea towel for 20 minutes.

• Take the dough stretch it with your hands to shape a rectangle, fold it into three then shape back into a ball. Leave to rest in an oiled bowl, covered with a tea towel for 1- 1/2 to 2 hours or until doubled in size.

• Preheat your over to 200 C (390 F)

• Take the dough, knock the air out, shape into a log and cut it into 20 pieces.

• Roll each piece in a snake-like shape. Place them on a baking tray lined with baking paper, making sure you allow some room as they will rise a bit more whilst baking.

• You can season and decorate them with sesame seeds, finely chopped rosemary and salt, or whatever takes your fancy.

• Let them prove again for 20 minutes, and bake  until they look tanned and they smell irresistible!

Posted by silviascucinaonJune 23, 2011

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