Walnut-tomato breadsticks with ancient salt

Prep Time:

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Cook Time:

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Cooling Time:

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Servings:

Chop the walnuts.
Cut the tomatoes into small pieces.
For the dough, place the flour into a bowl, make a hole in the middle, crumble the yeast into it, and sprinkle with sugar and 1 teaspoon of SALDORO ancient salt. Mix with a little water (approx. 250 ml of wateand cover with a kitchen towel. Let it rest in a warm place for approx. 30 minutes.
Knead the remaining water, oil, egg yolks, nuts, tomatoes and herbs with the dough and let it rest for about 20 minutes.
Divide the dough into 16 portions, then form into balls. Then, on a floured work surface, shape them into approximately 35 cm long rolls and wrap them around the wooden skewers, starting by rolling up at the top of the skewers.
Place each piece of bread on to baking trays, covered with baking paper, brush them with a little water, cover them with a kitchen towel and let them rest for about 20 minutes.
Sprinkle breadsticks with some SALDORO ancient salt and bake them in a preheated oven at 180 °C (fan oven: 160 °C) for about 25-30 minutes until golden brown.
Let the loaf of bread cool down and decorate it as a gift

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