Grilled Bread Sticks
Nutritional values
(Percentage of daily recommendation)
| Calorie | 633 cal. | (30 %) | ||
| Protein | 20.22 g | (21 %) | ||
| Fat | 12.02 g | (10 %) | ||
| Carbohydrates | 115.29 g | (77 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.19 g | (1 %) |
| Vitamin A | 1.46 mg | (183 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin B₁ | 0.51 mg | (51 %) | ||
| Vitamin B₂ | 0.37 mg | (34 %) | ||
| Niacin | 4.26 mg | (36 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 11.98 μg | (4 %) | ||
| Pantothenic acid | 0.07 mg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0.36 mg | (0 %) | ||
| Potassium | 457.28 mg | (11 %) | ||
| Calcium | 101.87 mg | (10 %) | ||
| Magnesium | 0.76 mg | (0 %) | ||
| Iron | 5.46 mg | (36 %) | ||
| Zinc | 0.05 mg | (1 %) | ||
| Saturated fatty acids | 1.27 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- ½ cube fresh Yeast about 21 g (approximately 3/4 ounce)
- 600 grams Pastry flour
- 1 tsp salt
- 40 milliliters olive oil
- 1 tsp finely chopped thyme
- 1 tsp finely chopped rosemary
- Pastry flour (for rolling out)
Preparation steps
Dissolve the yeast in 300 ml (approximately 1 1/4 cup) of lukewarm water. Combine the flour and salt in the bowl of a stand mixer and make a well in the center. Pour the dissolved yeast mixture into the well, add the chopped herbs and olive oil and knead with the dough hook attachment until smooth and elastic. If the dough is too sticky or too dry, add a bit more flour or water. Cover and let rest for about 1 hour.
Transfer the dough to a floured surface and knead a few times. Divide into 8 equal portions and roll each portion into 30 cm (approximately 12 inch) long strands. Spiral the strands around metal or wooden skewers and place on a preheated grill. Cook for about 10-15 minutes, turning often. Serve alongside grilled steaks, fish or vegetables.
