Summary

Ingredients

• 20 g yeast, fresh
• 300 ml water, lukewarm
• 10 g sea salt
• 500 g flour (whole wheat flour)
• 40 ml olive oil, virgin
• some wheat, finely ground to work the dough
• Oregano, fresh
• Thyme, fresh
• Rosemary, fresh
• Parsley, fresh
• Basil, fresh
• Sage, fresh
• Herbs, dried, if no fresh ones are available

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Instructions

1. Stir the yeast in a little water until smooth. Mix in the rest of the water, sea salt, herbs and whole wheat flour. Work in olive oil. Knead the dough vigorously for about 10 minutes, either in the food processor with kneading mechanism or by hand. Cover and let the dough rise until the volume has doubled and pores have formed on the surface (approx. 40 - 60 minutes). Knead the dough for 2-3 minutes, divide into 4 portions and quarter each portion again.
2. Prepare hazelnut sticks 60 - 80 cm long (remove the bark from the end of the stick). First knead each piece of dough, form a roll, wrap it around the end of a stick like a snail and let it rise for 10 minutes.
3. Bake slowly over the embers for about 10 minutes, turning constantly (must be easy to remove from the stick).