Sunday, April 4, 2010

grissini - breadstick

i've been an advocate for 100% wholemeal (whole wheat) flour all this while and every loaf of bread i bake these days are all 100% wholemeal.

however, some breads just don't work well with 100% wholemeal. or is it i guess i haven't found the right tweak yet. a recipe meant for white flour will need slight tweaking (usually just more water) to work with 100% wholemeal.

anyway, tried this breadstick (italians call it grissini. some stores sell grissini for rm12!) recipe before using wholemeal. it didn't work well. still too moist, too chewy rather than crispy.

with white flour, it worked fine.

  • 225 gm or 2 cups white flour - best is the organic variety which comes unbleached as well
  • 1 tsp salt
  • 1 tsp instant yeast
  • 135 gm or 2/3 cup water
  • some olive oil, sesame seeds, cut olives or whatever you desire
mix flour, yeast, water and salt in this order. knead a few minutes. let it rise for an hour.

divide into eights. stretch and roll until long, thin and slender. roll on a plate of sesame seeds and cut olives. then drizzle with olive oil and place on an oiled baking sheet.

the recipe says you should get 20 grissinis but i got 12 i think. guess they are long but fat. hey, looks like me! okay, i'm not that tall if you are wondering.

bake at 200c for 15-20 minutes. or till golden brown. if need to, turn over the breadsticks at the last few minutes so that they brown evenly. nah, i didn't bother.

one last tip : don't stinge on the ingredients. it shows in the final product.

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