Beetroot Breadsticks

Instructions

1. 1

   Combine warm water, instant yeast, and honey in a bowl. Let sit for 5 minutes until foamy to activate the yeast.

   Tip: Check that your water is warm but not hot, around 40-45°C, to avoid killing the yeast.

2. 2

   In a large bowl, mix flour, salt, black pepper, and thyme together. Create a well in the centre and pour in the yeast mixture, beetroot puree, olive oil, and minced garlic.

   Tip: The beetroot will naturally colour your dough a striking deep crimson.

3. 3

   Knead the mixture for 8-10 minutes until you have a smooth, elastic dough. Add a touch more water if the dough feels too dry.

   Tip: The dough should be slightly sticky but manageable, not wet or stiff.

4. 4

   Place the dough in an oiled bowl, cover with a damp cloth, and let rise for 45 minutes until doubled in size.

   Tip: A warm kitchen corner will speed up rising; aim for around 25-28°C.

5. 5

   Preheat your oven to 200°C and line two baking trays with parchment paper.

6. 6

   Turn the risen dough onto a lightly floured surface and divide into 12 equal portions. Roll each portion into a long, thin stick approximately 25 cm long.

   Tip: Use your hands or a rolling motion on the counter to achieve even thickness throughout each stick.

7. 7

   Arrange breadsticks on prepared trays, spacing them about 3 cm apart. Brush lightly with olive oil and sprinkle with sesame seeds and optional nutritional yeast.

   Tip: Leave a little space between sticks so they bake evenly without touching.

8. 8

   Bake for 20-25 minutes until golden brown and crisp on the outside, with a hollow sound when tapped on the bottom.

   Tip: For extra crispness, you can turn the sticks halfway through baking.