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.
280 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
1 litre 170 ml plain white flour (French Type 65) - 2
420 ml water - 3
15 mls salt - 4
120 ml olive oil - 5
30 mls yeast - 6
60 mls sesame seeds - 7
60 mls linseed - 8
60 mls 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 1 litre 170 ml plain white flour (French Type 65) and 30 mls 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 % | 90 RDI=10 % | 3,720 RDI=190 % | 15,570 RDI: 190 % |
| Per 100 g | 10 RDI=5 % | 60 RDI=6 % | 9 RDI=1 % | 380 RDI=20 % | 1,600 RDI: 20 % |
| Per grissini | 2 RDI=1 % | 9 RDI=1 % | 1 RDI=0 % | 60 RDI=3 % | 260 RDI: 3 % |
How much will it cost?
- For 60 grissinis : 6.05 €
- 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: French baguettes, Benoîton, Cretan Bread, Roscoff loaf, Ocean bread, ... See them all 19
Water
Like these other recipes: Quince and apple compote, Green parsley tahini sauce, Turnip and Jerusalem artichoke soup, How to seal a terrine or casserole dish, Quick orange marmalade, ... See them all 137
Olive oil
Like these other recipes: Spicy seafood plancha, Lille style chicken, Couscous, Baby broad beans and peas with rice and mascarpone , Glazed mushrooms with plain rice, ... See them all 535
Linseed
Like these other recipes: Fish in a seed crust, Red rice pannequets, Crispy cheese parcels, Seeded loaf, Creamy risotto with diced vegetables and flax seeds, ... See them all 5
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