Bâtonnets au fromage et aux herbes

Bâtonnets au fromage et aux herbes
Thanks to Fisslisa

500 to 550 grams of flour (150 g of 6 grains and the rest of wheat T55)
1 teaspoon of yeast
25 cl of warm vegetal milk (rice)
1 tablespoon of olive oil
25 grams of minced herbs (arugula, basil, parsley) (rosemary and poppy)
1 teaspoon of salt
2 tablespoons of honey
50 grams of grated cheese (feta)

Combine warm milk, yeast, oil, chopped herbs, salt, honey and grated cheese. Add flour and knead flexible. Let it rise covered for 1 hour.
Cut the pastry into 2. Spread a piece with a roll into a rectangle, cut strips about 2 cm and twist in on themselves and put on a plate or silpain sheet. Do the same with the second song.
Let rise 10 minutes while the oven preheats to 200 ° (th.7)
Sprinkle with grated cheese and cook for 10 to 12 minutes
Cool on a rack