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Seeded Spelt Bread Sticks

Yield: 8 large sticks/ficelles. (2 batches x4.)

Sponge/Flying S.:

  • 200g strong flour
  • 50g rye flour
  • 300g water
  • Yeast: 1/2 tsp fresh yeast (18-24 hours @cooler RT) or 2 tsp (6hrs @ warm RT).


  • 150g white (100%) active leaven or old, chilled discard, 30% TP.
  • 100g spelt flour
  • 150g plain or strong white flour
  • A generous 1.5 tsp table salt/2 tsp fine salt
  • 2 tbsp sweeteners: brown sugar, honey, golden syrup, or malt extract
  • 2 tbsp oil or melted butter
  • 2 tbsp wheat/oat bran, and wheatgerm
  • Mixed seeds to finish, optional semolina.

Flour: 575g, 100%
Hydration: 375g, 65%

Knead smooth and elastic, should be soft and sticky. Rise until 2-3x @RT. Optional, second rise.

Turn out on lightly floured surface, stretch and fold 6-8x. Roll to a neat-ish rectabgle, 1.5cm thick. Let bench rest 5-10 mins, enough to relax dough. Cut 8 pieces vertically with cutter/knife, dip in to bowl of seeds (should not need water to ahdere, dough should be sticky enough from spelt and rye) until fully covered. Posit onto your baking trays dusted with semolina or flour, and twist. Final rise: until 1.5x and puffy, about 45-60 mins @RT.

Prepare a mister (I use a plant sprayer) and generously mist all over. Don't cut, it will crack nicely in a hot oven.

Bake in a hot oven @210 deg.,with a heated stone inside if you have. Check with a thermometer inside. (No hotter, seeds will scorch.)

Rearrange and upturn mid-bake to ensure even baking.

25-8 mins/batch.

Cool on a rack.

NB: Crust keeps superbly well if you bake properly first time until a good crust colour