Seeded Buckwheat Breadsticks
Or, bread that looks like fingers, tbh.
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Despite my tendency to obsess over the way food looks, there are times that I simply throw up my hands and resign to my fate of less-than-optimal-looking food. This is one of those times.
When I made these buckwheat breadsticks, I was pleased. They tasted exactly as I wanted and were a quick way to get an interesting carb on the table. And yet. They look like fingers. Just look for yourself:
I mean. Yeah. I debated for a while—should I change the format? Make them crackers instead? Rework the vision for the entire recipe? Scrap this entirely and keep my finger-shaped bread a secret shame?
I woke up a few days later with clarity: I love my finger breadsticks. And I hope you do too.
Tips
Fun fact: buckwheat is not an ingredient that produces gluten, which is why these breadsticks use so little of it compared to the all-purpose flour. What I’m really trying to say is: it’s there for the flavor and the aesthetics! But if you must take it out, take it out.
I love the way the fennel seeds taste here, but I think sesame seeds, poppy seeds, or some combination of all of these would also be delicious here.
If you prefer your breadsticks crispier, I’d bake these for about 3-4 minutes more than the recipe suggests. As written, the breadsticks will turn out with a bit of soft give, which makes them ideal, in my opinion, for dipping and munching, even the next day.
Seeded Buckwheat Breadsticks
