Macrobiotic Crispy Sake Lees Snack Sticks

• 70 grams Bread flour
• 60 grams Whole wheat flour (or cake flour)
• 10 grams Oatmeal
• 35 grams Beet sugar
• 2 pinch Salt
• 10 grams Black sesame seeds
• 1/3 tsp Baking powder (aluminum-free)
• 60 grams Soy milk
• 40 grams Sake lees
• 35 grams Canola oil or olive oil

1. Combine the ingredients in a bowl, then mix together with a whisk.
2. In a separate bowl, whisk together the soy milk and sake lees.
3. Mash the sake lees into a paste with your fingertips.
4. Add the canola oil, and combine.
5. You can mix in the dry ingredients with your hands without washing them after mashing the sake lees.
6. Lightly mix the ingredients together.
7. Gently combine the ingredients without over-mixing.
8. Add just a tiny bit of water if you really feel there isn't enough moisture to bring the dough together.
9. Flatten the dough into a loaf around 20 cm x 15 cm and about 7-8 mm thick.
10. Cut into 1 cm strips.
11. They will rise slightly from the baking powder, so leave space between them while arranging them on a baking tray.
12. Bake for 25-30 minutes in an oven preheated to 170C.
13. They should be browned to a golden crisp on the surface.
14. If properly cooked through, they should be nice and crunchy.
15. Cool completely, then eat 'em up.
16. For a variation on this recipe, see "Macrobiotic Cinnamon Nut Crunchy Snack Sticks ".

bread flour, whole wheat flour, sugar, salt, black sesame seeds, baking powder, milk, lees, canola oil

Taken from cookpad.com/us/recipes/157374-macrobiotic-crispy-sake-lees-snack-sticks (may not work)