Mixed seed grissini


Mixed seed grissini
Little crusty bread sticks of Italian origin, these are delicious for aperitifs, plain or with dips like tuna rillettes, guacamole or houmous.
266 K 4.1/5 (30 reviews)
Grade this recipe:
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Last modified on: February 21th 2011
For 20 grissinis, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 40 min.
Resting: 1 hour 30 min.
Cooking: 20 min.
All in all: 2 hours 30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 3 min.
Mixed seed grissini
Mix 20 g sesame seeds, 20 g linseed and 20 g poppy seeds.

Set aside.

Stage 2 - 2 min.
Mixed seed grissini
In the bowl of the food processor, pour 140 ml water, 5 g salt and 40 ml olive oil.

Tip in the mix of seeds.

Stage 3 - 2 min.
Mixed seed grissini

Stage 4 - 5 min.
Mixed seed grissini
Knead on low speed for 5 minutes.

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 5 - 1 hour 30 min.
Mixed seed grissini
Gather the dough into a ball, then cover with a damp tea-towel and leave to rise for an hour, or hour and a half.

Stage 6 - 2 min.
Mixed seed grissini
At the end of this time, preheat your oven to 428°F (220°C).

Tip the dough onto your work surface.

Stage 7 - 2 min.
Mixed seed grissini
Take a small piece of dough (20 g approximately), then roll under your hands until obtaining a long even "sausage" of about 20 cm (8 inches).

Stage 8 - 1 min.
Mixed seed grissini
Place this roll on a baking sheet.

Stage 9 - 20 min.
Mixed seed grissini
And continue like this with the rest of the dough. The rolls should not touch each other.

Stage 10 - 3 min.
Mixed seed grissini
With a brush, glaze each roll with a little oil, and sprinkle salt on top.

Stage 11 - 20 min.
Mixed seed grissini
Put in the oven, and bake until the gressini are nicely browned, about 20 minutes.

Stage 12
Mixed seed grissini
Leave on a rack to cool a littl before serving still warm.
Remarks
You should cook the gressinis as you like them: if you want them really crusty do not hesitate to bake them until brown. Conversely if you prefer them a still a bit soft, cook until just light brown.
Keeping: Several days in a closed metal box.
Source: Internet, then home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe40 RDI=20 %200 RDI=20 %70 RDI=10 %1,600 RDI=80 %6,700 RDI: 80 %
Per 100 g8 RDI=3 %40 RDI=4 %10 RDI=2 %320 RDI=20 %1,330 RDI: 20 %
Per grissini2 RDI=1 %9 RDI=1 %3 RDI=1 %80 RDI=4 %340 RDI: 4 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Sesame
How much will it cost?
  • For 20 grissinis : 2.20 €
  • Per grissini : 0.15 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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