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.
269 K 4.1/5 (30 reviews)
2 hours 30 min.
Easy
20 grissinis
8 IngredientsLast modified on: February 21th 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 these quantities to make:
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Times for this recipe
Preparation: 40 min.
Resting: 1 hour 30 min.
Cooking: 20 min.
All in all: 2 hours 30 min.
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.
Stage 2 - 2 min.
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.
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.
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 % |
How much will it cost?
- For 20 grissinis : $2.45
- 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)
Plain white flour (French Type 65)
Like these other recipes: "Psychedelic" sandwich bread, Cretan Bread, Roscoff loaf, Olive and pesto bread, French baguettes, ... See them all 19
Water
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Olive oil
Like these other recipes: Cauliflower and purple eggplant with Greek pesto, Cubed salad, Cauliflower coconut curry, Deep leek and potato quiche, Blanquette of veal, ... See them all 519
Linseed
Like these other recipes: Creamy risotto with diced vegetables and flax seeds, Crispy cheese parcels, Fish in a seed crust, Red rice pannequets, Seeded loaf, ... See them all 5
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