My hand is still (a bit) sore and my levains are still asleep, so I am not back in baking mode yet but I have been meaning to share my hazelnut version of Martha Rose Shulman’s whole wheat and walnut breadstick recipe for a while. Now is as good a time as any, especially since it is hazelnut season and maybe you are lucky enough to have hazelnut trees in your garden.
I have tried it with levain instead of yeast (not as crisp) or with rye and spelt replacing some of the whole wheat (too assertive). I have also made it with walnuts as originally intended but as long as we have hazelnuts on hand, I always came back to this one which is our favorite.
I like to make it before traveling as the sticks’ elongated shape makes them ideal for the side pockets of our backpacks and with some cheese (even plain cheese sticks) and an apple or a handful of dried apricots, they make a wholesome snack on the go.
They are very good both with regular whole wheat and with white whole wheat.
Ingredients (for 24 breadsticks):
- 425 g whole wheat flour (white or regular) (I use freshly milled)
- 200 g unbleached all-purpose flour
- 52 g finely ground hazelnuts (or hazelnut meal) (if using whole hazelnuts, roast them for 10 minutes in a 350°F/177°C oven, let them cool down a bit, then rub them in a kitchen towel to remove as much of the skins as possible before grinding)
- 50 g hazelnut oil (a mild olive oil can be used instead)
- 13 g sea salt
- 3 g instant dry yeast
- 314 g lukewarm water
- 5 g honey or maple syrup (optional)
Please refer to the original recipe as I have followed it to the letter with excellent results.