I use a simple recipe for everything inspired by recipes from the River Cottage Bread handbook by Daniel Stevens. Mine is 500g each of whole and white spelt, 10g of yeast, 650ml of warm water, though I usually make up part of that with sourdough culture to deepen the flavour, 20g of sea salt, and a good glug of olive oil. I knead that well and leave it to rise, covered, overnight before using it for various recipes. Preheat the oven to about 200 C/375 F.
Roll out a good handful of the dough to a half centimeter on a floured surface.
Slice lengths of about a finger’s width;
Arrange them on an oiled tray in shapes as you please. The spirals are delightful, my children adore them. I like to drizzle the bread with garlic-infused olive oil and sprinkle them with coarse sea salt.
Bake them through, about 18-20 minutes. I once made the mistake of putting them in a piping hot oven I’d been baking pizza in, and it swiftly turned them to charcoal.
Breadsticks! So great for simple meals out in the garden.