Bavarian Sticks Of Rye Flour

Bavarian Sticks Of Rye Flour


  • 450 g rye flour + little for sprinkling
  • 1 tablespoon Himalayan salt or sea salt
  • 1 tablespoon psyllium
  • 1 baking powder
  • 250 ml water
  • 3 tablespoons sesame paste
  • 3 tablespoons olive oil

For cooking and baking:

  • 1/2 large pot of water
  • 1 teaspoon baking soda
  • 30 g melted butter


Knead the dough as usually: mix dry ingredients, then add wet and that’s it. Divide it into 14 balls. Form each in a stick about 12 inches long and about 2.5 cm wide, by pressing it with your hands to be more compact and to minimize cracking during rolling. When you almost finish with rolling take the water with baking soda to boil and then reduce to 2/3 strength. Carefully pour sticks into water and cook for 5 to 7 minutes. Then transfer sticks into baking tray covered with baking paper. If someone broken up fix it with your hands. Heat the oven on 225 degrees. Bake for 25 minutes, grease with melted butter, turn on other side, grease it also and leave to bake another 15 minutes.

Bavarian Sticks Of Rye Flour

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