For the breadsticks:
300 g smooth wheat
flour, plus some extra
150 g rye flour
1 tsp. aniseed
8 g fine salt
10 g fresh yeast
250 ml dark beer
2 tsp. caraway seeds
1 tsp. coarse salt
All ingredients –
including the yeast
– should be at room
For the soup:
500 ml Zillertal
Imperial Hell (or lightcoloured
250 ml beef soup
130 ml milk
30 g smooth
2 egg yolks
3 tablespoons peppery
Salt, white pepper,
honey for seasoning
For the breadsticks, mix both types of flour,
aniseed and salt in a bowl. Crumble yeast into it
and add beer and 100 ml water. Knead everything
into a smooth dough for 8 minutes (best
done with a food processor). Cover with a damp
tea towel and leave in a warm place for 2 hours.
Tip: Ideally, the yeast dough should rise
at 25 °C to 35 °C in a non-draughty place.
At lower temperatures, the process slows down;
at about 40 °C, the yeast fungi begin to die off.
Divide the dough into 8 equally sized pieces
and roll it out into thin rectangles on the lightly
floured work surface. Roll up widthways and
place on a baking tray lined with baking paper.
Cover with a damp tea towel and leave to rise
again for another 30 minutes.
Preheat the oven to 220 °C (top/bottom heat).
Brush the stalks with water and sprinkle with
caraway seeds and coarse salt. Bake in the oven
for 15 minutes until golden brown.
Meanwhile, for the soup, put beef broth and
beer (both cold) in a pot. Stir milk, flour, and
egg yolks together until smooth and stir into the
soup with a whisk. Then heat and simmer until
the soup thickens. Season to taste with salt,
pepper, and honey. Remove the pot from the
flame and foam up the soup with a hand blender.
Prepare the soup in bowls, drizzle with olive oil
and serve with the beer breadsticks.