Grissini are a great snack and a very popular party food. They’re actually easy to make and can be served alongside virtually and dip or just munched on their own.
- Yield: 20
- ⅔ cup (140 ml) lukewarm water
- 1 teaspoon (5 g) active dry yeast
- 1 teaspoon barley malt or other sweetener
- 1½ cups (190 g) strong unbleached bread flour
- ¼ cup (30 g) strong wholemeal/whole-wheat bread flour
- ¼ cup (30 g) fine cornmeal
- ½ teaspoon salt
- ½ teaspoon caraway seeds
- 3 tablespoons olive oil
- baking sheets, lined with baking parchment
How to Make It
- Whisk the water, yeast and barley malt together in a small bowl, cover and allow to rest for 15 minutes. The yeast will start to foam slightly while it is resting.
- In a separate bowl, mix the flours, cornmeal, salt, caraway seeds and 2 tablespoons of the oil. Add the bubbly yeast mixture and mix until it comes together. Transfer to a lightly floured surface and knead until smooth about 4 minutes. Place on a prepared baking sheet and, using a silicone spatula, rub oil lightly over the dough. Put in the oven with only the light on and allow to rise for 1 hour.
- After 1 hour, preheat the oven to 180˚C (350˚F) Gas 4.
- Take the dough out of the oven and shape it into a flat oval. Using a sharp knife, cut the dough into strips 1 cm/½ inch wide. Pull and stretch each strip into a long stick. Some strips will be longer and thicker so you’ll be able to stretch 2 or 3 grissini out of them. You should get about 20 grissini roughly 35 cm/14 inches long. They puff up a little while baking. Don’t use a rolling pin to stretch them as that flattens them too much and pushes out the air.
- Place the stretched grissini back on the prepared baking sheets spaced 7 mm/⅓ inch apart. Brush a little oil over each one and bake in the preheated oven, in batches, for 12–15 minutes, turning the grissini over halfway through baking. Allow to cool on the baking sheets and store in a sealed bag for about 10 days.