Dissolve the yeast in the water. Add salt, oil and wheat flour, and knead the dough well. I use the mixer. Once the dough is well kneaded together, leave it to rise covered for 30 minutes.

Turn the oven to 200 degrees celcius.

Divide the dough into 20 equal pieces. Roll each piece of dough into a long sausage about 1 cm thick. Now the dough must be shaped like a snake, this is done by wrapping it around a wooden skewer. The head is pressed a little flat and the tail is made a little pointed.

The bread snakes are brushed with water and sprinkled with blue poppy seeds.

The eyes are made by cutting small triangles of olives, which are pressed firmly on the head.

The bread snakes are baked at 200 degrees celcius for about 20 minutes until crisp and golden.

Just as the breadsticks come out of the oven, punch a hole with a meat needle and insert a small piece of dried chili, which is cut out shaped like a tongue.

Let the bread snakes cool down and then they are ready to serve.