Knead all of the ingredients together at speed 1 for 8 minutes and then at speed 2 for 2 minutes or until the dough is even. Form a rectangular baton 2 cm thick. Leave the dough to rest at room temperature for 60 minutes, covered with a plastic sheet. Cut into long thin strips to make breadsticks. Place the breadsticks on a 60×40 cm baking tray and stretch. Leave to rise in a proofing cabinet at 30°C with 75% humidity for 45-60 minutes. Decorate the surface as desired, dusting with flour or ground buckwheat. Bake in a static oven at 200°C or in a fan-assisted oven at 180-190°C for 20-22 minutes (last 10 minutes without steam).