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Poppy seed grissini

May 30th, 2011 | Filed in: cooking, recipes Add comments

My flaky cheese twisters have been a hit at our (small) house gatherings. I love how easy it is to make them – you can’t quite go wrong with puff pastry but it is rather calorie laden so I decided to search for something healthier. Grissinis are simply pencil sized crispy breadsticks that you dip in hummus, sundried tomatoes, cheese dips etc or I have them with soups. After a kind reader gave me a packet of poppy seeds (after I lamented that it wasn’t available or rather banned in Singapore), I decided that I had to do due justice to it and bake the grissini sticks. Last weekend, was when I felt rather brave to try out THREE new recipes and I did but landed up completely exhausted.

Anyway, these grissini sounded easy to make from the instructions but after one failed batch of dough (or so I thought and only realized it was actually fine but I’d chucked it *cries), it isn’t that easy. So try this recipe only if you have a lot of patience to knead and do some tai-chi with the dough. It did turn out well in the end *yay, but it took 10-15 minutes of arm activity and I’ve not quite mastered how to ‘roll’ them into even regular nice looking breadsticks so forgive the rather weird looking shapes.

The dough for making crispy breadsticks is very sticky. You have to knead and work at it until it naturally sticks back onto itself and eventually, you have a ‘less sticky’ dough that you can actually roll out and cut into strips. It’s quite similar to making pizza dough as I now recall B.T pummeling the sticky dough when he makes pizza. I won’t be able to best describe how the dough texture should look and feel like and what you need to do in order to achieve the ‘workable’ dough, but I’ve done a search and found this great site which explains it all. So take a look and just give it a try if you feel up to it!

I apologize for the lack of some pictures for this recipe as I was unable to snap photos while my hands were all sticky with the dough and I was rather exhausted after all the cooking (this was after I cooked the okonomiyaki and granola – recipe to follow shortly) and yep, I take all my cooking process photos and don’t bother him to help except for one or two shots where I need both hands to cook.



This is the easy part – combine flour, yeast and salt in a large bowl and make a well in the middle
Pour in oil and water and mix to a soft dough
Knead dough for 5-10minutes until smooth and elastic. Place dough in a large, clean oiled bowl, cover with a damp cloth or oiled cling wrap, leave it to rise in a warm area for ~ 1hour or till it doubles in size
After an hour, sticky dough should have risen
Knead dough in bowl (it’s neater than on a floured surface!) till the stickiness starts to pull onto itself
Still not quite there. Continue kneading till the dough starts to stick back onto itself, then do a final knead with some light flour dusting and it should become a firmer workable dough that you can roll out
Roll out into 20x30cm rectangle and cut into 1cm wide strips. Lightly roll strips and arrange on a baking tray lined with waxed baking paper, spacing them well apart (they will expand in size!). Brush with water, sprinkle with poppy seeds. Bake till golden.

Poppy Seeds Grissini


200g/7oz strong white bread flour
1 tspn easy blend yeast (dried)
1/2 tspn salt
1 tbspn olive oil
120 ml warm water
2 tspn poppy seeds (you can also use sesame seeds or fennel seeds or grated parmesan)

1) Combine flour, yeast and salt in a large bowl and make a well in the middle.

2) Pour in oil and water and mix to a soft dough.

3)  Knead dough for about 5-10minutes in the bowl, until smooth and elastic. It will be sticky!

4) Place dough in a large, clean oiled bowl, cover with a damp cloth or oiled cling wrap and leave to rise in a warm place for ~ 1 hour or until the dough has doubled in size.

5) Preheat oven to 200°C and line a baking tray with waxed baking paper.

6) Knead dough till the stickiness starts to pull itself onto the dough. It’s easier and neater to knead in a bowl versus on a floured surface as discovered! Once the dough starts to ‘pull back onto itself’, lightly dust it with flour and you should get a firmer workable dough that can be rolled out.

7) Roll out dough on lightly floured surface into 20x30cm/6×12 inch rectangle and cut into 1cm wide strips.

8 ) Lightly roll strips and arrange on baking sheet, spacing them well apart – note that they will expand considerably.

9) Brush grissinis with water and sprinkle with poppy seeds.

10) Bake for ~ 10-12 minutes or till lightly brown.

11) Cool on a wire rack. Crispy grissinis can be stored in an airtight container.

They tasted great with my homemade tomato soup so hope that you’ll enjoy it!

One Response to “Poppy seed grissini”

  1. Chili con Carne » thebokeeffect.com Says:

    […] Serve with salty crackers or as we did – poppy seed grissini sticks. Oh. Top it with grated parmesan or cheddar if you […]

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