Name: Baking Crispy Spelt and Rosemary Breadsticks
Total time: 65 min
Yield: 4

This recipe is a wonderful way to dive into the world of savory baking together. Children from the age of three often take great joy in kneading the soft dough and shaping rustic sticks. The kneading and rolling gently support fine motor skills. This activity makes the homemade snack even more appealing.

Ingredients

250 g spelt flour
1 tsp active dry yeast
120 ml lukewarm water
3 tbsp olive oil
1 sprig fresh rosemary (finely chopped)
1 small pinch coarse sea salt (use very sparingly for children)

This recipe makes about two to three portions. Using organic ingredients is recommended if possible.

Preparation

Mix the spelt flour and dry yeast in a large bowl.
Add the lukewarm water and olive oil, stirring until well combined.
Knead in the finely chopped rosemary until a smooth dough forms.
Cover the dough and let it rest in a warm place for about 30 minutes.
Preheat the oven to 200 degrees Celsius (conventional heat).
Divide the dough into small pieces and roll them into long, thin breadsticks with your hands.
Place the sticks on a baking sheet lined with parchment paper and sprinkle lightly with sea salt.
Bake in the hot oven for about 12 to 15 minutes until golden brown and crispy.
Let them cool completely and check the temperature before eating.

Variations and Tips

Instead of rosemary, mild herbs like thyme or a little grated cheese work beautifully in the dough. The breadsticks keep well in an airtight container at room temperature for about three to four days. They also freeze wonderfully and can be briefly reheated in the oven.

For younger siblings, you can shape the sticks a bit thicker and shorter so they remain softer inside. Adults might enjoy brushing their portion with a little garlic oil before baking.

Allergy and Safety Info

This recipe contains gluten from the spelt flour. Always introduce new ingredients one at a time and in small amounts to monitor for any reactions.

Make sure that hard snacks are eaten calmly and while seated. If you have any uncertainties about nutrition or potential allergies, please consult your pediatrician.

Nutritional Info

Spelt flour provides valuable complex carbohydrates and fiber, keeping your child full for longer. The olive oil contributes healthy fats, which are important for early development. Fresh rosemary not only adds a great flavor but also contains mild essential oils.

Preparation

Mix the spelt flour and dry yeast in a large bowl.

Add the lukewarm water and olive oil, stirring until well combined.

Knead in the finely chopped rosemary until a smooth dough forms.

Cover the dough and let it rest in a warm place for about 30 minutes.

Preheat the oven to 200 degrees Celsius (conventional heat).

Divide the dough into small pieces and roll them into long, thin breadsticks with your hands.

Place the sticks on a baking sheet lined with parchment paper and sprinkle lightly with sea salt.

Bake in the hot oven for about 12 to 15 minutes until golden brown and crispy.

Let them cool completely and check the temperature before eating.

Variations and Tips

For younger siblings, you can shape the sticks a bit thicker and shorter so they remain softer inside. Adults might enjoy brushing their portion with a little garlic oil before baking.

Allergy and Safety Info

This recipe contains gluten from the spelt flour. Always introduce new ingredients one at a time and in small amounts to monitor for any reactions.

Make sure that hard snacks are eaten calmly and while seated. If you have any uncertainties about nutrition or potential allergies, please consult your pediatrician.