This batch of breadsticks can be baked in the Sun Oven in one go using the dehydrating racks (or any other method you can come up with to stack three baking sheets). They can be rolled in salt, poppy or sesame seeds, or left plain. They’ll keep for a couple of days if stored in an airtight container and can be refreshed in a hot oven for a few minutes before serving. As usual, I prepare the dough using my bread machine.
Sun Oven Breadsticks
7/8 cup water
3 tablespoons olive oil, plus extra for brushing
3 cups unbleached white bread flour
1 1/2 teaspoons salt
1 1/2 teaspoons rapid-rise (instant) active dry yeast
poppy seeds, sesame seeds, and coarse sea salt for coating (optional)
Pour the water and olive oil into the bread machine pan. Sprinkle the flour over the water and oil mixture, ensuring that it is completely covered. Add the salt in one corner of the pan. Make a small indentation in the center of the flour without going down as far as the liquid, and add the yeast. Set the bread machine to the dough setting. Press start.
Line dehydrating racks with silpat mats or parchment paper. Set Sun Oven out to preheat.
When the dough cycle has finished remove the dough from the machine, place it on a lightly floured surface and punch it down. Roll it out to a rectangle measuring 9 x 8 inches. Cut it into three 8-inch-long strips. Cut each strip widthwise into ten pieces. Roll and stretch each piece to ten inches. Roll in salt or seeds if using. Arrange on prepared racks, brush with olive oil, cover with plastic wrap and set aside in a warm place for 10 to 15 minutes.
Bake in Sun Oven until golden, 40 to 60 minutes. Cool on racks.
Makes 30 breadsticks.