This evening Pudding Lane meets memory lane as for me, breadsticks are all nostalgia for picnics, day trips and holiday packed lunches. They're magic wands, walking sticks and (recreational) duelling sabres. While I take mine with scotch eggs and iced gems, they'd also be great with hummus, pesto or guacamole. For all you grown ups out there.
250g white bread flour
7g fast action dried yeast
1 tsp sugar
1 tbsp olive oil
75g pumpkin or sunflower seeds
coarse sea salt
THE RECIPEWeigh the flour, salt, sugar and yeast into a large mixing bowl. Pour in 120ml of cool water, then mix in circle motions with your hands, continuing until you have picked up all the four and formed a soft dough. Decant onto an oiled surface, and knead for ten minutes. Rub a clean bowl with a little more oil, tip in the dough and cover with a tea towel. Leave to rise in a warm place for 1 hour.
Once the dough has doubled in size, line two trays with baking parchment, and preheat your oven to 220C. Tip the risen dough onto a lightly floured surface, and punch lightly to knock all of the air out. Flatten the dough and add the seeds, kneading to incorporate. Roll the dough into a rectangle using a rolling pin, then use a pizza cutter to divide into thin strips. Twist these loosely, then lay on the prepared trays. Sprinkle with salt, then bake for 9 minutes, or until golden and crisp. They're done when then snap and taste delicious.