Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper.
Mix the sourdough starter with the spelt flour, olive oil, salt and pepper to make a smooth dough.
Roll the dough out thinly on a floured surface, cut it into long sticks and lay them on the tray.
Crush the garlic finely and stir it into olive oil with the oregano and rosemary. Brush the mixture over the sticks.
Bake the bread sticks at 200 °C for 12–15 min, until golden brown and crisp. Then leave them to cool briefly.
Serve warm or lukewarm – ideally with hummus (made with olive oil, no seed oils), a savoury spread or a soup.
Good to know
When things need to be quick, these bread sticks are just right. Crisp outside, still a little tender inside, full of flavour and with very little effort. A tray like this is usually empty faster than it reaches the table.
Swaps
Spelt flour → wholemeal spelt flour (also provides fibre) | Olive oil → avocado oil (mild, with monounsaturated fatty acids) | Oregano → thyme (a similar herby note from its essential oils) | Rosemary → sage (aromatic, with plant compounds)
Allergens
Contains gluten (spelt). Because of the hard crust, only partly suitable for small children; in pregnancy, the baked ingredients are fine as long as the dough is baked right through.
