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8Ingredients
370Calories
105Minutes
Not your average breadsticks, these get their flavor from malted barley, tuna pate and caper pate. The dough is shaped into baguette form and left to rise before it's rolled out, cut into breadsticks and baked on a parchment-lined baking sheet. Enjoy them warm, or refrigerate the breadsticks in an airtight container. Warm them or bring to room temperature before serving, with or without butter.
Ingredients
- 250 grams flour
- 130 milliliters water
- 8 grams yeast
- 5 grams salt
- 1/2 teaspoon barley (malted)
- 3 teaspoons liver pate (tuna)
- 50 grams liver pate (caper)
- 40 grams extra-virgin olive oil
Directions
- In a bowl, add the flour. Make a well in the flour and add the water, yeast, salt, barley, tuna pate, caper pate, and 25 grams of oil. Mix well for 8 to 10 minutes. Add a little flour if the dough appears too soft.
- Form into a baguette shape, and roll into a rectangle. Brush the dough with olive oil.
- Cover and leave to rise for 1 hour.
- Preheat the oven to 190 degrees Celsius.
- With a sharp knife, cut out long strips of dough about an inch thick from the short side of the rectangle.
- Roll out the dough by hand into a thin bread stick shape.
- Arrange onto a parchment paper-lined baking sheet, leaving a space between each stick.
- Bake for 15 minutes.
NutritionView more
370Calories
Sodium25%DV600mg
Fat23%DV15g
Protein18%DV9g
Carbs16%DV49g
Fiber8%DV2g
PER SERVING *
| Calories370Calories from Fat140 |
| % DAILY VALUE* |
| Total Fat15g23% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium600mg25% |
| Potassium110mg3% |
| Protein9g18% |
| Calories from Fat140 |
| % DAILY VALUE* |
| Total Carbohydrate49g16% |
| Dietary Fiber2g8% |
| Sugars0g0% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
★★★★★
Yummly User
★★★★★
Lisa B. 5 Jun 2015
★★★★★
The combination of tuna and capers was new to me but they paired well and incorporated nicely into the dough. I shaped this same recipe into rolls and added dried dill and onion flakes. They were delicious!
