Bread.jpg (6991 bytes)Bread.jpg (32868 bytes)Spelt Rye Bread Sticks and Pretzel Twists with Onion, Dill and Sun Dried Tomatoes
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How Mary and Frank and Friends Eat
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Bread - Spelt Rye Sticks and Pretzel Twists with Onion, Dill and Sun Dried Tomatoes

 Ingredients

3 cups Spelt Flour
1 cup Rye Flour
1/2 cup Onion Flakes, freeze dried
1/2 cup Sun Dried Tomatoes, small pieces
1/4 cup Dill Weed, dried
1 tbsp. Caraway Seeds
1 tsp. Salt
1 tsp. Lecithin, soya liquid
1-1/2 tbsp. Molasses, unsulphured
4 tsp. Yeast, baking
Onion Flakes and Poppy Seeds. topping
(To enlarge the photo of the Spelt Rye Bread Sticks and Pretzel Twists with Onion, Dill and Sun Dried Tomatoes, click on the photo or link)

Preparation

Place the spelt and rye flours in a bowl or dough mixer.  Add the onion flakes, sun dried tomato pieces (may be cut into small pieces with a vegetable scissors or chopped in a food processor), dill weed, caraway seeds, and salt.  Mix the ingredients to ensure that the tomato pieces are separated and coated with flour.

Make a hollow in the dry ingredients and add the lecithin, molasses, and about 1 cup of water, and begin mixing.  Add the yeast and an additional 1/2 cup of water, and continue mixing.  By this time the dough should be clumping together.  Slowly add additional water as needed to bring the dough to a kneading consistency.  Sprinkle in additional water as needed, and continue kneading for about twenty minutes.

Form the dough into a "log" about 15 inches long on a clean counter top or pastry sheet.  If the log is sticky, you might want to coat the outside with some onion flakes and poppy seeds to make it easier to form and handle.  (To enlarge the photo of the log, click on the photo or link)

Cut the log into four equal length pieces and separate them slightly from one another.  Then cut each of these four pieces into 3 equal pieces to form individual rolls.  (To enlarge the photo of the cut log, click on the photo or link)

We prefer baking on a terra cotta baking pan that has been dusted with a light coating of corn meal. 

Place a mixture of onion flakes and poppy seeds on the counter top or pastry sheet.

To form the bread sticks, roll out a smaller piece of dough into a rope slightly shorter in length than the width of the baking pan, and roll or press each one into the onion flakes and poppy seeds.  (To enlarge the photo of the bread stick, click on the photo or link)

To form the pretzel twists, roll out a smaller piece of dough into a rope about one-third longer than the rope for the the bread sticks, and roll or press into the onion flakes and poppy seeds.  Hold both ends of the rope and cross them to form a small loop in the center.  Then bend each rope end around to the top of the loop and press the ends into the loop.  Lightly press the formed pretzel twist into the onion flakes and poppy seeds again.  (To enlarge the photo of the pretzel twist, click on the photo or link)

Place each formed roll on the baking pan (uniformly spaced).  As can be seen in the photo, we made the dough into six bread sticks and six pretzel twists.  You can have fun experimenting with other shapes, too.  (To enlarge the photo of the bread sticks and pretzel twists, click on the photo or link)

Set the oven to warm setting 40C (110F), or a warming drawer on "low." Be careful that the oven or warming drawer does not overheat.  Place the bread pan in the oven or warming drawer to raise the dough.

When the dough has slightly over doubled in size, turn the heat up to 175-180C (350-360F).  Bake for approximately 25-35 minutes.  (We have found that the baking time varies from oven to oven.)  When the crust is firm, but not crispy, the bread is done.  Remove from oven.  Let cool on a wire rack.  (To enlarge the photo of the baked bread sticks and pretzel twists, click on the photo or link)

Enjoy!  They're great with a large tossed salad.

The above recipe is in keeping with God's creation intent (Genesis 1:29-31):  'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.  And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so.   God saw all that he had made, and it was very good.' (NIV)  Let no animal suffer or die that we may live!

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