Wheat Stalk Bread Baskets

In a large mixing bowl, combine the flour, yeast, and salt; stir briefly to distribute the yeast evenly.

Add the olive oil and warm water to the dry ingredients and mix with a wooden spoon or dough hook until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until the dough is smooth, elastic, and no longer sticky.

Shape the dough into a ball, place it back in the bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

Punch down the risen dough gently to release air, then divide it into two equal pieces.

Roll each piece into a long log about 30 cm (12 inches) in length; cover the logs with the towel and let them rest for an additional 20 minutes to relax the gluten.

Preheat the oven to 400°F (390°F) with a baking sheet or parchment paper placed on the middle rack.

Using kitchen scissors, make cuts into each log at a 45° angle, alternating the direction of each cut left and right to form the characteristic wheat‑stalk shape; aim for cuts about 2‑3 cm (1 inch) deep.

Transfer the shaped logs onto the prepared baking sheet, spacing them apart to allow for expansion.

Bake the bread stalks for 22 minutes, or until the tops are golden brown and the loaves sound hollow when tapped on the bottom.

Remove the bread from the oven and let it cool on a wire rack for 5 minutes; this makes them easier to handle.

Serve the warm wheat‑stalk baskets with a dish of salted butter or a small bowl of good olive oil for dipping.

Tear the stalks apart, share with guests, and enjoy the rustic presentation.