Roasted Shallot and Seeded Rye Twists

Ingredients

• rye flour1 cup
• all-purpose flour3/4 cup
• instant yeast1 teaspoon
• warm water3/4 cup
• olive oil2 tablespoons
• fine salt1 teaspoon
• shallots, finely minced and softened1/2 cup
• Dijon mustard1 tablespoon
• caraway seeds1 teaspoon
• mixed sesame and poppy seeds2 tablespoons

Method

1. 1Combine rye flour, all-purpose flour, yeast, and salt in a bowl.
2. 2Stir in warm water and olive oil until a soft dough forms, then knead briefly until smooth and elastic.
3. 3Mix the softened shallots with Dijon mustard and caraway seeds to make a thick savory paste.
4. 4Roll the dough into a rectangle, spread the shallot paste evenly over half, then fold the dough over itself.
5. 5Cut into long strips, twist each strip several times, and place on a parchment-lined tray.
6. 6Brush the twists lightly with water and scatter the seed mix over the top.
7. 7Rest the tray in a warm place for 15 minutes while the oven heats to 425°F (220°C).
8. 8Bake for 10 to 12 minutes until the twists are browned and crisp at the edges.

Tips

• Keep the shallot paste thick so it stays inside the layers while baking.
• For extra color, mist the twists lightly with water just before they go into the oven.

Nutrition