Sesame Studded Grissini (Breadsticks) #Breadbakers

 

It’s time for another bread but this time the bread has taken a different shape! The word ‘bread’ typically brings to mind a typical loaf, ready to be sliced and slathered with butter or jam. The world would be such a boring place if people didn’t go beyond a loaf isn’t it? Thank God for people who thought out of the box and tried their hand at making something different like these breadsticks for example. Early this month I joined a new baking group called the ‘Bread Bakers‘ hosted by Stacy Livingston Rushton of Food Lust People Love. Bread Bakers is a delightful little group of enthusiastic bakers who bake a new bread based on a theme every month. Do read more about this group at the end of this post.

This month’s theme ‘Seeds’ is selected by Karen of Karen’s Kitchen Stories and I chose to work with sesame. The flexibility that we are given to select a bread helped me go on a joyride of recipe hunting and Oh boy! did I have fun! I came across so many different types of bread that I had a tough time selecting one. I thought these breadsticks were pretty interesting as they were not only fun to make but were also thoroughly enjoyed by my kids. Not just that, the Grissini has an interesting history behind it. While it can be traced back to the Piedmont region of Italy there are two versions to its origin. As per oral tradition, in the year 1675, the young duke of the House of Savoy, Vittorio Amedeo II di Savoia who was nine years old was seriously ill. Since he was a frail child since birth and having suffered from intestinal disorders he was particularly unable to digest heavy food and so his mother asked the court physician to find a remedy to feed her son.

 

 

Sesame Studded Grissini (Breadsticks)
Prep time: 10 mins +  proofing time of  1-1/2 hours | Bake time: 15-18 mins | Yield: 20 grissinis

Ingredients:

• 225 grams / 2 cups white bread flour (or just use regular all purpose flour/maida)
• 1 scant teaspoon salt * see notes
• 1-1/2 teaspoons instant yeast
• 1/2 teaspoon sugar
• 135ml / 2/3rd cup lukewarm water, divided
• 30ml/ 2 tablespoons extra virgin olive oil plus extra for brushing
• 1/2 cup sesame seeds, for coating
• grated cheddar or parmesan cheese (optional)

Method:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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)
6. 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.
7. Store in an airtight container and serve as a snack with a dip or along with soups

Notes:
1. Reduce the amount of salt by half if you are using cheese as cheese contains salt and you don’t want extra salty breadsticks
2. To make rolling (into the sesame) easier, hold the strip of dough in a  ‘U’ shape and pat into the seeds a couple of times till well coated on both sides

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