Grissini with roasted pepper spread

Heat the milk. Prepare the sourdough from the yeast, sugar, 150 ml of milk and approx. 100 g of flour. Put the rest of the ingredients (except the oil) in a bowl, add the sourdough, process briefly in the machine with the hook, then add the oil (80 ml) and knead together until smooth. Set the dough aside and let it rise for 30 minutes.

Roll the dough out into a square on a floured rolling pin and brush off the excess flour. After rolling out, brush the dough with oil (the remaining 50 ml), sprinkle with a mixture of poppy seeds, crushed cumin and hemp seeds. Then cut into strips, twist and place on a baking sheet lined with baking paper. Bake in a preheated oven at 200 °C for approx. 5-7 minutes depending on the thickness of the sticks.

Wash the peppers and arrange them in a baking dish. Dry roast in a preheated oven at 200 °C for about 20 minutes on one side, then turn the peppers and roast on the other side for 20 minutes until lightly browned. Remove from the oven and wrap the baking dish in foil and let the peppers steam. After they have cooled slightly, peel the skin off the peppers.

Put the cottage cheese, whipped cream, finely chopped shallots (2 pieces), salt and paprika spice in a saucepan. You can replace the whipped cream with yogurt if you like. Mix in a machine with a whisk until creamy (if using yogurt, mix for a shorter time). Remove the skin and seeds from the peppers. Finally, use a spatula to stir in the finely chopped roasted peppers.

Serve slightly chilled with Grissini sticks.