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.
261K 4.1/5 based on 30 reviews
Last modified on: February 21th 2011
Keywords for this recipe: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
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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 20 % | 200 20 % | 70 10 % | 1,600 80 % | 6,700 80 % |
| Per 100 g | 8 3 % | 40 4 % | 10 2 % | 320 20 % | 1,330 20 % |
| Per grissini | 2 1 % | 9 1 % | 3 1 % | 80 4 % | 340 4 % |
How much will it cost?
- For 20 grissinis : 2.40 $
- Per grissini : 0.12 $
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: French baguettes, Loaf for "les filles'", Roscoff loaf, Poitevin twist, Jura bread, ... See them all 19
Water
Like these other recipes: How to prepare Jerusalem artichokes, Mustard baps, Poaching syrup, Special small breads, French onion soup, ... See them all 131
Olive oil
Like these other recipes: Croque-monsieur potatoes, Breton Pie, Cauliflower "moelleux" in ramekins, Lille style chicken, Lemony cabbage and potato salad, ... See them all 505
Linseed
Like these other recipes: Fish in a seed crust, Red rice pannequets, Creamy risotto with diced vegetables and flax seeds, Crispy cheese parcels, Seeded loaf, ... See them all 5
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