Knead all the ingredients for 3 minutes at low speed and for 7 minutes at high speed until the dough becomes dry and homogeneous (final temperature shall not exceed 25°C).
Let the dough rest for 20 minutes covered with a cloth.
Divide the dough into 500g pieces.
With a dough sheeter roll the dough to a thickness of about 5 mm.
Cut the dough with a wheel into strips about 1 cm wide.
Place in the trays forming piece about 1 cm longer than the pan. The extra piece is used to lock the breadstick on the edge of the pan so that it does not shrink during processing.
Cut the piece in excess, locking it on the edge.
Garnish the breadsticks surface with buckwheat gritz.
Leave to rise for 30 minutes in cell at 30°C with humidity.
