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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.
277 K 4.1/5 (30 reviews)
2 hours 30 min.
Easy
60 grissinis
8 IngredientsLast modified on: February 21th 2011
For 60 grissinis, you will need:
- 1
5 cups plain white flour (French Type 65) - 2
2 cups water - 3
1 tablespoon salt - 4
2⁄3 cup olive oil - 5
2 tablespoons yeast - 6
1⁄3 cup sesame seeds - 7
1⁄3 cup linseed - 8
1⁄3 cup poppy seeds
Change these quantities to make:
Change measures:
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 5 cups plain white flour (French Type 65) and 2 tablespoons 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 | 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 % |
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.
This recipe uses (among others)
Plain white flour (French Type 65)
Like these other recipes: Mustard baps, French baguettes, Classic French white bread, Jura bread, Seeded loaf, ... See them all 19
Water
Like these other recipes: Nougat, Winter vegetable soup, Eggs meurette, Naan, Mustard baps, ... See them all 136
Olive oil
Like these other recipes: Roast Brussels sprouts with sage and lemon, Paella, Rillettes stuffed mushrooms, Sea bass with Indian spices, Polenta parmentier, ... See them all 532
Sesame seeds
Like these other recipes: Sesame rice, Ali Baba bread, Sushi, Bacon rolls, Shiro-goma salad, ... See them all 23
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