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Mixed seed grissini

Name: Mixed seed grissini
Prep time: 2 h 10 min
Cook time: 20 min
Total time: 2 h 30 min
Yield: 60 grissinis
Cuisine: French
Ingredients: 750 g plain white flour (French Type 65); 420 ml water; 15 g salt; 120 ml olive oil; 30 g yeast; 60 g sesame seeds; 60 g linseed; 60 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 €

60 grissinis

8 Ingredients

Last modified on: February 21^th 2011

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For 60 grissinis, you will need:

1 750 g plain white flour (French Type 65)
2 420 ml water
3 15 g salt
4 120 ml olive oil
5 30 g yeast
6 60 g sesame seeds
7 60 g linseed
8 60 g poppy seeds
Total weight: 1,515 grams

Change these quantities to make:

10 grissinis 20 grissinis 40 grissinis 60 grissinis

Change measures:

Metric

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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.

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 60 g sesame seeds, 60 g linseed and 60 g poppy seeds.

Set aside.

Stage 2 - 2 min.

In the bowl of the food processor, pour 420 ml water, 15 g salt and 120 ml olive oil.

Tip in the mix of seeds.

Stage 3 - 2 min.

Add 750 g plain white flour (French Type 65) and 30 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	120 RDI=50 %	600 RDI=60 %	210 RDI=30 %	4,800 RDI=240 %	20,090 RDI: 240 %
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 60 grissinis : 6.50 €
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.

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