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.
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!