Honey and Oat Breadsticks

Instructions

1. 1

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

   Tip: Water temperature should be around 40-45°C for best yeast activation.

2. 2

   Add whole wheat flour, rolled oats, olive oil, and salt to the yeast mixture. Stir until a shaggy dough forms, then knead by hand for 8-10 minutes until smooth and elastic.

   Tip: The dough should be slightly sticky but manageable; add a little more water if too dry.

3. 3

   Let the dough rest for 10 minutes covered with a damp cloth while you preheat the oven to 200°C and line baking trays with parchment paper.

   Tip: This short rest helps relax the gluten and makes the dough easier to shape.

4. 4

   Divide the dough into 12 equal pieces. Roll each piece into a long stick about 20 cm long and pencil-thin, then place on the prepared trays.

   Tip: Keep your hands lightly oiled to prevent sticking while rolling.

5. 5

   Brush each breadstick with the remaining 30 ml of honey and generously sprinkle sesame seeds over the top, pressing gently to adhere.

   Tip: Use a pastry brush for even honey distribution.

6. 6

   Bake for 20-25 minutes until the breadsticks are golden brown and crispy throughout.

   Tip: Rotate the trays halfway through baking for even browning.

7. 7

   Remove from the oven and let cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

   Tip: The breadsticks will continue to crisp up as they cool.