Grissini (Crisp Italian Breadsticks)
Recipe from Aparna @ My Diverse Kitchen
Recipe from Aparna @ My Diverse Kitchen
Ingredients:
¾ cup warm milk
1 ¾ tsp active dry yeast
1 tsp sugar
1 ½ cup all purpose flour
¾ cup whole wheat flour
2 tbsp olive oil
1 ¼ tsp salt
1 tsp mixed dried Italian herbs
freshly crushed black pepper
white and black sesame seeds
cumin seeds
nigella seeds
Method:
Add the sugar and yeast to the milk, mix and allow to prove.
Put the flours, olive oil, salt, and herbs in the food processor bowl. Add the yeast mixture and pulse a few times till a soft and elastic dough forms. Add more a milk (or water) if required. The dough can be kneaded by hand too.
Divide the dough into 2 and place in a well oiled bowl, coating both balls of dough. Cover and allow the dough to rise.
Remove one ball of dough and place on a lightly oiled surface. Roll out into a thin rectangle (as thin as you can comfortably roll out; the thinner the better). Alternatively, to make rolling out the dough easier, you can divide the ball of dough into two again and then roll out each into a small rectangle about 9” to 10” by 5” to 6”. This is what I did.
Lightly dampen the top of the rectangle with water and sprinkle with crushed black pepper and seeds of your choice. Lightly run the rolling pin over the dough rectangle to push the seeds into the dough. If you use egg, brush the grissini with lightly beaten egg and then sprinkle the seeds/ herbs on as this will ensure they stick to the grissini.
Using a pizza cutter cut the dough lengthwise into strips which are one third an inch wide. Place the strips on a greased sheet and allow them to slightly puff up (about 10 to 15 minutes). If you would like to you can slightly twist each strip before placing on the grease sheet. This makes prettier looking grissini/ breadsticks.
Bake the grissini at 210C for about 15 minutes till they are nice and golden brown in colour. Cool on a rack. Store the grissini an in airtight container. This recipe gave me about 3 dozen 9” long grissini.
Serve with soup or a dip or eat them just as they are. For me they are the perfect evening snack to satisfy my cravings for savoury and crunchy food without the calories!
¾ cup warm milk
1 ¾ tsp active dry yeast
1 tsp sugar
1 ½ cup all purpose flour
¾ cup whole wheat flour
2 tbsp olive oil
1 ¼ tsp salt
1 tsp mixed dried Italian herbs
freshly crushed black pepper
white and black sesame seeds
cumin seeds
nigella seeds
Method:
Add the sugar and yeast to the milk, mix and allow to prove.
Put the flours, olive oil, salt, and herbs in the food processor bowl. Add the yeast mixture and pulse a few times till a soft and elastic dough forms. Add more a milk (or water) if required. The dough can be kneaded by hand too.
Divide the dough into 2 and place in a well oiled bowl, coating both balls of dough. Cover and allow the dough to rise.
Remove one ball of dough and place on a lightly oiled surface. Roll out into a thin rectangle (as thin as you can comfortably roll out; the thinner the better). Alternatively, to make rolling out the dough easier, you can divide the ball of dough into two again and then roll out each into a small rectangle about 9” to 10” by 5” to 6”. This is what I did.
Lightly dampen the top of the rectangle with water and sprinkle with crushed black pepper and seeds of your choice. Lightly run the rolling pin over the dough rectangle to push the seeds into the dough. If you use egg, brush the grissini with lightly beaten egg and then sprinkle the seeds/ herbs on as this will ensure they stick to the grissini.
Using a pizza cutter cut the dough lengthwise into strips which are one third an inch wide. Place the strips on a greased sheet and allow them to slightly puff up (about 10 to 15 minutes). If you would like to you can slightly twist each strip before placing on the grease sheet. This makes prettier looking grissini/ breadsticks.
Bake the grissini at 210C for about 15 minutes till they are nice and golden brown in colour. Cool on a rack. Store the grissini an in airtight container. This recipe gave me about 3 dozen 9” long grissini.
Serve with soup or a dip or eat them just as they are. For me they are the perfect evening snack to satisfy my cravings for savoury and crunchy food without the calories!