1,521 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Mixed seed grissini

Name: Mixed seed grissini
Prep time: 2 h 10 min
Cook time: 20 min
Total time: 2 h 30 min
Yield: 20 grissinis
Cuisine: French
Ingredients: 250 g plain white flour (French Type 65); 140 ml water; 5 g salt; 40 ml olive oil; 10 g yeast; 20 g sesame seeds; 20 g linseed; 20 g poppy seeds

Little crusty bread sticks of Italian origin, these are delicious for aperitifs, plain or with dips like tuna rillettes, guacamole or houmous.

280 K 4.1/5 (30 reviews)

2 hours 30 min. difficulté

Easy

2.20 €

20 grissinis

8 Ingredients

Last modified on: February 21^th 2011

For this recipe: I want to make it (676×) I made it (599×) Comment Send to a friend Ask me a question Follow Printable Diaporama User-friendly URL

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 these quantities to make:

10 grissinis 20 grissinis 40 grissinis 60 grissinis

Change measures:

Metric

Metric weight Metric volumes

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.

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.

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 recipe	40 RDI=20 %	200 RDI=20 %	70 RDI=10 %	1,600 RDI=80 %	6,700 RDI: 80 %
Per 100 g	8 RDI=3 %	40 RDI=4 %	10 RDI=2 %	320 RDI=20 %	1,330 RDI: 20 %
Per grissini	2 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)

Other recipes you may also like

Fillets of sole meunière

Sole "meunière" gets its name no doubt from the flour used to coat the fish ("meunière" is French for miller's wife). It is a classic of French bistro cuisine, rich with butter, basically simple, but easy to do badly. Here are all the tips you need to succeed, using fillets rather than fish on the bone.

November 10^th 2014206 K4.3 25 min.

Mini apricot and pistachio brioches

These mini brioches are made with dried apricots and have double pistachio flavour: in the dough itself, which is tinged green, and with dry-roasted pistachios added whole.

November 22^th 201571 K4.1 20 min.

Escalope cordon bleu

Escalope cordon bleu, or "cordon bleu", is a great classic of French family cooking: a cutlet of poultry (often chicken) that is folded over a slice of ham, béchamel sauce and strips of cheese, then breaded and baked in the oven. It's a delicacy that most French children have eaten at home, or at the canteen.

March 31^th 202431 K 1 hour 35 min.

Snow peas sautéed in butter

Here's a quick and easy recipe for spring, when snow peas arrive on the shelves, and it's so simple and delicious just to sauté them in butter with a chopped shallot. This can be a stand-alone dish, or a side dish for meat or fish.

June 2^nd 202421 K 30 min.

Warm apple feuillantines

It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream, can be made beforehand.

May 28^th 2012338 K5 3 hours 9 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.