Cooking-ez.com

1,017 easy and fully explained recipes, with 12,410 photos and 77 videos

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.

198,2834.1/5 for 29 ratings

Last modified on: February 21^th 2011

For 20 grissinis, you will need:

1 250 g plain white flour (French Type 65)
2 140 ml water
3 5 g salt
4 40 ml olive oil
5 10 g yeast
6 20 g sesame seeds
7 20 g linseed
8 20 g poppy seeds
Total weight: 505 grams

Change for:

Measures:

How long does it take?

Time required

Preparation	Resting	Cooking	Start to finish
40 min.	1 hour 30 min.	20 min.	2 hours 30 min.

Keeping:

Several days in a closed metal box.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 3 min.

Mix 20 g sesame seeds, 20 g linseed and 20 g poppy seeds.

Set aside.

Stage 2 - 2 min.

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.

Add 250 g plain white flour (French Type 65) and 10 g yeast.

Stage 4 - 5 min.

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.

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.

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.

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.

Place this roll on a baking sheet.

Stage 9 - 20 min.

And continue like this with the rest of the dough. The rolls should not touch each other.

Stage 10 - 3 min.

With a brush, glaze each roll with a little oil, and sprinkle salt on top.

Stage 11 - 20 min.

Put in the oven, and bake until the gressini are nicely browned, about 20 minutes.

Stage 12

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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 20 grissinis : 5.19 €
Per grissini : 0.26 €

Note : These prices are only approximate

Change currency:

Source

Internet, then home made.

More recipes?

This recipe uses (among others)

	Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: "Psychedelic" sandwich bread, Cretan Bread, Ali Baba bread, New leavened bread, Loaf for "les filles'", ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Ali Baba bread, Sesame fried scampi, Bacon rolls, Nougat, Hazelnut and orange cake, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Fish "à la Bordelaise", Pesto, Tomato tart, Chinese style chicken, Crispy potato and mushroom brik rolls, ... All
	Sesame seeds: You can check-out other recipes which use it, like for example: Grilled fillet of salmon with corn salad cream, Sesame fried scampi, Seeded loaf, Ali Baba bread, Foie gras fingers, ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.