These fragrant and tasty grissini (Italian bread sticks), made with whole wheat flour is the ideal snack for the school, the office, or on a tray of cheeses and cold cuts. They are very easy to prepare. The just need time to rise.
This recipe yields about 30 grissini. I baked them sprinkled with plain and black sesame. You can also leave them plain, or maybe sprinkle them with chopped fresh herbs (oregano, thyme, etc.) or other seeds (e.g. poppy seeds), or even flavored salt.
This dough contains enough oil so it is very easy to use. If you don’t want to use a stand mixer, you‘ll need to knead the dough by hand, about 10 minutes on a floured surface. Their size is up to you. As for their shape, I like to be a little uneven; they look more rustic this way! 🙂
This recipe was first published in the greek Talc magazine a few days ago. These grissini are highly addictive!!
- • 1 cup (90 g.) of whole wheat triticum dicoccum (emmer) flour
- • 1 cup (110 g.) all-purpose flour
- • ¾ cup (177 ml) lukewarm water
- • 1 teaspoon honey, or, maple syrup
- • 1 sachet (9 g.) of dry yeast
- • 3 tablespoons olive oil
- • ¾ teaspoon salt
- • 1 tablespoon of a salt and Greek herbs mixture*
- • some extra oil
- • sesame & black sesame, to sprinkle (optional)
- In the mixer bowl add whole wheat flour, honey, water and yeast. Stir with a wooden spoon and let the mixture aside, for the yeast to act, for about 10 minutes until it becomes a bit foamy.
- Add the remaining ingredients (all-purpose flour, olive oil, salt and spice mixture) and knead using a stand mixer, at low speed, until the ingredients combine and then at medium speed for about 5 minutes. The dough should be soft and shiny.
- Transfer the dough to a clean bowl and drizzle it with a bit of olive oil. Cover the bowl with a clean towel and leave in a warm place for about 1 hour until doubled in volume.
- Lay two baking sheets with greaseproof paper.
- Roll the dough, onto a flat surface, in a rectangular shape. Make sure that one side of the rectangle is equal to length you wish the grissini to have. I divided the dough in two parts to roll it more easily. No need to flour your surface, the dough contains enough oil. But if you see that for some reason it sticks, flour it.
- Using a knife, cut strips of dough with 1 cm width and form the grissini with your hands, like snakes. Place each grissini on the baking sheet with some distance between them.
- With a brush lightly moisten each stick with a tiny amount of water and sprinkle with sesame or black sesame. Allow grissini to rest for 15 minutes before baking them. Meanwhile, preheat the oven to 200o C.
- Bake the grissini for 7-8 minutes at 200o C, open the oven, rotate the baking sheet to cook evenly and lower the temperature of 190th C. Bake 7-8 minutes until golden brown. Keep track of the time because grissini are very thin and can burn easily.
- Leave the grissini to cool completely and then store in an airtight container.
- *I used a mixture of fleur de sel, coriander, mustard seeds, sesame seeds, linseeds, thyme, spearmint, oregano, anise, fennel seeds, peppercorns, pink pepper, ginger, rosemary, lemon balm, cardamom