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.
274 K 4.1/5 (30 reviews)
2 hours 30 min.
Easy
10 grissinis
8 IngredientsLast modified on: February 21th 2011
For 10 grissinis, you will need:
- 1
125 g plain white flour (French Type 65) - 2
70 ml water - 3
2.5 g salt - 4
20 ml olive oil - 5
5 g yeast - 6
10 g sesame seeds - 7
10 g linseed - 8
10 g poppy seeds - Total weight: 255 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 125 g plain white flour (French Type 65) and 5 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 | 20 RDI=8 % | 100 RDI=9 % | 40 RDI=5 % | 800 RDI=40 % | 3,350 RDI: 40 % |
| 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 10 grissinis : 1.10 €
- 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)
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Water
Like these other recipes: Cornmeal baps for Anne, Ciabatta, Mint and chocolate cream, Couscous, Lemon tart, ... See them all 136
Olive oil
Like these other recipes: Tomato omelette, Potato wallets, Penne with purple artichokes, Escalope of veal in a cream sauce, Mushrooms on toast, French style, ... See them all 531
Linseed
Like these other recipes: Seeded loaf, Crispy cheese parcels, Creamy risotto with diced vegetables and flax seeds, Red rice pannequets, Fish in a seed crust, ... See them all 5
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