Caraway Beer Sticks

Caraway Beer Sticks
Quantity Ingredient
375 g Wheat Flour Type 550
1 packet Dry yeast
1 tsp Salt
4 tbsp Sunflower Oil
1 tsp Honey
2 tbsp Beer
2 tbsp Caraway

Caraway beer sticks taste particularly good fresh from the oven. It is best to use light beer such as Pils for the caraway beer sticks. Mix type 550 flour with dry yeast, one level teaspoon salt and 1 teaspoon caraway seed. Add 1/4 l beer, sunflower oil and liquid honey and knead into a smooth dough. If necessary, add a little more beer until the dough loosely separates from the bowl rim. Form the yeast dough into a ball, dust with flour and cover the bowl with a plate. Place the bowl in hot water and let the dough rise for about 30 minutes until it is visible. Line a baking tray with baking paper. Divide the dough into 8 equal pieces. Lightly rub the hands with flour and form the beer sticks between the hands into approx. 15 cm long thin rolls. Place the caraway beer sticks at a distance on the baking paper, as they rise strongly during baking, as can be seen in the picture above. Place a clean tea towel on top and let the caraway beer sticks rise for about 15 minutes. Preheat the oven to 200°. Cut the caraway beer sticks with a sharp knife several times at a slight angle. Then brush with a thin layer of beer and sprinkle with the remaining caraway seeds. Place the baking tray on the middle shelf in the preheated oven and bake at 200° for approx. 20 minutes until golden brown.

Servings: 8, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
238 kcal
36 g
5 g
7 g

(C)opyright by Marions Kochbuch