Mixed seed grissini

A recipe from cooking-ez.com

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

Times:

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

Step by step recipe

1	Mix 20 g sesame seeds, 20 g linseed and 20 g poppy seeds. Set aside.
2	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.
3	Add 250 g plain white flour (French Type 65) and 10 g yeast.
4	Knead on low speed for 5 minutes. Note: For the best way to knead, see: A few tips for effective kneading at home.
5	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.
6	At the end of this time, preheat your oven to 428°F (220°C). Tip the dough onto your work surface.
7	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).
8	Place this roll on a baking sheet.
9	And continue like this with the rest of the dough. The rolls should not touch each other.
10	With a brush, glaze each roll with a little oil, and sprinkle salt on top.
11	Put in the oven, and bake until the gressini are nicely browned, about 20 minutes.
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.

---