Bread-on-a-stick – with wholemeal flour and shredded sun-dried tomatoes. Maybe add some cheddar cheese when the bread-on-a-stick is ready.
Approx. 10 pcs.
400 g plain flour
100 g wholemeal flour
25 g yeast
300 ml of water
1 tsp of coarse salt
1 tbsp oil
Filling: Cheddar cheese
How to do it:
Stir 25 g of yeast into 300 ml of lukewarm water - add oil.
Add 1 tsp salt and add the flour little by little. Cut up the sun-dried tomatoes and add to the dough, then knead thoroughly.
Let the dough rise, covered, for about 1 hour.
Roll the dough into 10 thin sausages and twist in a thin layer around a stick.
Bake the breads over the embers on the fire until they are baked through and golden all over.