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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: 20 grissinis
Cuisine: French
Ingredients: 250 g plain white flour (French Type 65); 140 ml water; 5 g salt; 40 ml olive oil; 10 g yeast; 20 g sesame seeds; 20 g linseed; 20 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.

284 K 4.1/5 (30 reviews)679603

Duration

2 hours 30 min.

Difficulty

Easy

Last modified on: February 21^th 2011

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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

Times for this recipe

Preparation

40 min.

Resting

1 hour 30 min.

Cooking

20 min.

All in all

2 hours 30 min.

Preparation 40 min.

Resting 1 hour 30 min.

Cooking 20 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 20 g sesame seeds, 20 g linseed and 20 g poppy seeds.

Set aside.

Stage 2 - ⌛ 2 min.

In the bowl of the food processor, pour 140 ml water, 5 g salt and 40 ml olive oil.

Tip in the mix of seeds.

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.

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	8 g RDI=12 %	39 g RDI=15 %	13 g RDI=19 %	316 kcal RDI=16 %	1,326 kJ RDI=16 %
Per grissini	2 g RDI=3 %	9 g RDI=4 %	3 g RDI=5 %	79 kcal RDI=4 %	335 kJ RDI=4 %
Whole recipe	40 g RDI=63 %	199 g RDI=75 %	70 g RDI=97 %	1,599 kcal RDI=80 %	6,698 kJ RDI=80 %