WW and rye bread sticks, made so they bake quickly.

[pepperhead212]

Yesterday I baked some bread sticks, after grinding that rye flour yesterday (only 12 minutes of the oven on, so not bad, despite the AC being on). I used the end of my rye flour the last time I made bread, but not to fear - I still had a little more than 4 c of rye berries left, from when I bought 25 lbs of them in the beginning of the pandemic, along with a bunch of hard white wheat, so I was set for bread for a long time! I just got another 25 lb bag of rye berries, but I find WW cheaper at lidl, where they have a good WW @$2.59/5 lb bag, with a high protein (gluten), so good for bread. That's cheaper than a lot of AP flour I see!
Whole rye flour, ground from the last 25 oz of rye berries, from whenever I got them in 2020, and 4 lbs, from the new 25 lb bag I just got. by pepperhead212, on Flickr

Some bread sticks I made last night, after I ground that rye flour. Already had the WW flour, which is cheaper to buy at lidl now, but not whole grain rye, which is outrageous. by pepperhead212, on Flickr

[worth1]

Grain of the peasants and it's over priced.
How ironic.

[bower]

That's a smart trick for hot weather @pepperhead212 . I'll be keeping that in mind when July rolls around again!

[pepperhead212]

@bower What I did to keep that oven on as little as possible was I just turned my countertop convection oven on 400° for just 2 minutes, then put the sticks in the oven for 10 minutes, before turning it off, and after about 6 minutes they looked done. I'll do that from now on, unless it's in the cold season, when it doesn't matter that I'm adding heat to the kitchen. Usually, it would be preheated about 5 minutes, and baked 15 minutes, so it reduced the on time by 8 minutes, and a lot longer than loaf bread!

[bower]

Thanks for the specifics @pepperhead212 .
Skipping the long preheating is something I've done too, and leaving it in after turning off makes perfect sense too. This is what I did when I recently tried cooking bacon in the oven. I didn't want to overdo it and didn't want to be hanging on the stove checking for a burnt result either, so I cut the cook time and turned off, then set the timer for another ten for a just right result.
When it comes to overheating the kitchen, it's too true that the oven stays hot a long while after the food comes out by recipe. Way better to use that heat, for sure.

[pepperhead212]

I made another batch of WW rye bread sticks, to eat with any soup I might make in this cooler weather I'll be getting.

WW and rye bread sticks, one missing, after snacking on a hot one. by pepperhead212, on Flickr

[pepperhead212]

Another batch of those WW rye bread sticks, these a little lighter because I didn't put any blackstrap in them, or any other sugar thing, since a diabetic friend was coming by, and eating a half of one of these doesn't bother her at all. I gave her that other half, and a couple more, to take home.
WW rye bread sticks, a little lighter than usual, as I put no sugar products in it. by pepperhead212, on Flickr

[pepperhead212]

I made a totally different type of bread stick today; instead of my usual WW rye, with caraway, I used the end of my Asiago cheese - about 1/4 c ground in the food processor - and over 2 tb of fresh rosemary minced up in there, then 2 c WW and 1 c unbleached flour, adding a little more, later. Then I mixed in the 1 tb instant yeast, and 2 tsp salt, then I added about 1/2 c of some fresh garlic chives, chopped a little shorter than 1/4", and pulsed it briefly, then added 10 oz buttermilk, 1 oz oil, and a tb of honey, and pulsed it, and let it sit with the lid on for about 20 min, to absorb the liquid. It was still a little wet, since it wasn't all whole grain, like I usually use, so I added a little more than 1/2 c unbl, and ran it for about half a minute. Let it rise in the FP, covered, pulsed the air out, and rolled out the sticks, and let it rise about 25 minutes. After baking 15 min, it needed a couple more minutes, and the smell when I opened the oven was incredible from that rosemary!

Could have used more cheese, and more rosemary and garlic chives wouldn't have hurt, either, but still delicious.
Cheese, rosemary, and garlic chive flavored bread sticks. by pepperhead212, on Flickr

[worth1]

I watched a bread stick made by the Italian woman on YouTube called pasta grammer.
They looked delicious.
I personally don't order such things because I'm not into them.
The darn pizza has enough bread on it.