Adapted from: The Bread Bible by Christine Ingram and Jennie Shapter
History of Grissini from thenibble.com
Don’t forget to check out the rest of the delicious breads with seeds:
- Amaranth Banana Nut Quick Bread from Magnolia Days
- Anadama Bread from Baking in Pyjamas
- Bird Seed Bread from Culinary Adventures with Camilla
- Crunchy Seed Braid from A Shaggy Dough Story
- Everything Dutch Oven Bread from Chef Mireille’s East West Realm
- Hearty Seed Dinner Rolls from A Day in the Life on the Farm
- Khobz Mzaweq – Moroccan Decorated Bread from Food Lust People Love
- Lemon Chia Quick Bread from Basic N Delicious
- Lemon Curd Poppy Seed Bread from A Baker’s House
- Lemon Poppy Seed Bread from The PinterTest Kitchen
- Makowiec – Polish Poppy Seed Bread from Sweet Cinnamon & Honey
- Multigrain and Seed Bread Extraordinaire from Karen’s Kitchen Stories
- Multigrain Bread with Flaxseeds from Cooking Club
- Pain Petri (Moroccan Challah) from Passion Kneaded
- Seeded Club Soda Bread from Hezzi-D’s Books and Cooks
- Sesame Studded Grissini from Ruchik Randhap
- Simit – Turkish Ring Bread from Spice Roots
- Six Seed Soda Bread from Bakers and Best
- Sunflower Seed Bread from My Catholic Kitchen
- Sunflower Seed Bread from Kids and Chic
Sesame Studded Grissini (Breadsticks)
- 225 grams white bread flour
- 1 scant teaspoon salt * see notes
- 1-1/2 teaspoons instant yeast
- 1/2 teaspoon sugar
- 135 ml (2/3rd cup) lukewarm water divided
- 30 ml (2 tablespoons) extra virgin olive oil plus extra for brushing
- 1/2 cup sesame seeds for coating
- grated cheddar or parmesan cheese optional
- In a bowl mix 4 tablespoons of lukewarm water (out of the 2/3rd cup) and the instant yeast and sugar. Keep aside for 10-12 mins until the mixture turns frothy. If it hasn’t then discard and start all over again with a new package.
- Meanwhile sift the flour and salt into a large bowl and make a well in the centre. Add the frothy yeast mixture and olive oil and mix. Add the rest of the lukewarm water in parts and keep kneading until you get a smooth dough. Turn it onto a lightly floured surface and continue to knead for 8-10 mins till smooth & elastic.
- Now, roll the dough into a 6×8″ rectangle, brush with olive oil and cover with a plastic film/cling wrap and leave in a warm place until it doubles in volume. When the dough has doubled preheat the oven to 200 C. Line two baking sheets/trays with baking parchment (butter paper) or lightly oil the trays.
- Cut the dough into two equal parts (3×4″ rectangles) and then each rectangle into 10 strips of approx 3″ each. Stretch each strip gently until it is 12″ long.
- Spread out the sesame (and the cheese if using) on a large plate and roll each strip in it till well coated (press lightly while coating so that the seeds stick to it or else they will fall off once baked – however make sure to maintain the shape of the dough)
- Place the grissini, spaced well apart on the prepared baking trays and bake for 15-20 mins until golden – keep an eye out as they brown quickly after 14-15 mins. Remove and cool completely on a wire rack.
- Store in an airtight container and serve as a snack with a dip or along with soups
The nutritional values are only indicative.