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Wholemeal Grissini

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Source: Heritage of Italian Cooking

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Active Time:  10 Minutes
Total Time:  1 Hour 10 Minutes
Yield:  Makes 12 breadsticks

Piedmont has always been particularly famous for its bread sticks, which have now migrated not only to the rest of Italy but all over the world. In good bakeries, Piedmontese grissini are still made by hand, and often still with whole-wheat flour. The semolina helps to make them light and easily crumbled. They are served along with bread, and like bread are usually eaten without butter.

RECIPE INGREDIENTS

2 tablespoons fresh yeast

2/3 cup lukewarm water

1 cup unbleached, all-purpose flour

1 1/2 cups whole-wheat flour

1 cup semolina

1 teaspoon salt

2 tablespoons extra virgin olive oil

Wholemeal Grissini Recipe at Cooking.com

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DIRECTIONS

Dissolve the yeast in the water.

In a bowl, mix the flours, 3/4 cup of the semolina, the salt, olive oil, and water and yeast. Knead for 10 minutes, until the dough is smooth. Set aside to rise in a floured bowl until doubled in volume.

Punch down the dough and shape into long sticks like thick pencils. Roll them in the remaining semolina.

Bake in a preheated 400 degrees F oven for 15 minutes, or until slightly golden.

Serving Size = 1 breadstick

Nutrition Facts per Serving
Yield: Yield: Makes 12 breadsticks

Calories:

140

Sodium:

195mg

Fiber:

Carbohydrates, Total:

25g

Protein:

% Cal. from Fat:

19%

Fat. Total:

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