Your folders
Your folders
Export 7 ingredients for grocery delivery
Step 1
n the bowl of a stand mixer, combine the whole wheat flour, water, honey and yeast. Stir with a wooden spoon to combine and let sit for 10 minutes. The mixture will be foamy when it's ready.
Step 2
Add the remaining ingredients.
Step 3
Add the all-purpose flour, olive oil, and salt.
Step 4
Mix on low speed with the dough hook attachment until combined, and then on medium speed for 5 to 7 minutes until the dough is smooth and shiny.
Step 5
Remove the dough from the mixer bowl and transfer it to a small bowl. Drizzle a tiny amount of olive oil over the dough and roll it around until it has been coated. Cover with a tea towel and let it rest in a warm place for one hour or until doubled in bulk.
Step 6
Preheat the oven and prep the baking sheets. When the dough is ready, preheat your oven to 425°F and line 2 or 3 baking sheets with parchment paper.
Step 7
To make several varieties from this one batch of dough, divide dough (optional).
Step 8
Punch the dough down and divide into portions.
Step 9
For plain grissini, shape the dough into a rough, flat rectangle. Slice a finger-sized piece from the long length of the rectangle with a sharp
Step 10
knife or a bench scrapper.
Step 11
Roll it into a long, irregularly shaped long strip and place on the baking sheet. Continue with the remaining dough, placing the dough strips about 1/2" apart.
Step 12
If, for some reason, it is sticky, sprinkle a small amount of four on your surface before rolling.
Step 13
For rosemary grissini, knead about 1 teaspoon of finely chopped rosemary (do not chop the stem, only the herb part of the rosemary)into the dough and roll into long, irregularly shaped long strips.
Step 14
Place on the baking sheet. Continue with the remaining dough, placing the dough strips about 1/2" apart.
Step 15
If you want to twist them, pick it up and twist into a swirl.
Step 16
Let the grissini rest for a few minutes before baking, so they puff up a bit, about 15 minutes.
Step 17
Place the baking sheets with grissini into the oven and bake for 10 to 15
Step 18
minutes.
Step 19
At 5 minutes, rotate the pans and check their progress. If you rolled your grissini very thin, keep an eye on them as they could burn quickly.
Step 20
Take out the grissini when they are golden brown.
Step 21
Carefully move the grissini to a cooling rack to cool. Once they are cool, store
Step 22
them in an airtight container (for up to 2 to 3 days) until ready to serve.
Your folders
eatsmarter.com
Your folders
foodrepublic.com
Your folders
lacucinaitaliana.com
4.0
(1)
Your folders
196flavors.com
5.0
(1)
20 minutes
Your folders
eatsmarter.com
Your folders
prettysimplesweet.com
4.8
(17)
Your folders
gutekueche.at
20 minutes
Your folders
anitalianinmykitchen.com
5.0
(10)
10 minutes
Your folders
taste.com.au
4.1
(10)
Your folders
thekitchn.com
5.0
(1)
Your folders
breadandbasil.nyc
15 minutes
Your folders
lezizyemeklerim.com
5.0
Your folders
kingarthurbaking.com
4.5
(11)
14 minutes
Your folders
foodnetwork.com
5.0
(2)
15 minutes
Your folders
myrecipes.com
Your folders
food.com
Your folders
davidlebovitz.com
Your folders
dinneratthezoo.com
5.0
(23)
35 minutes
Your folders
tasteofhome.com
10 minutes