25 minutes (2 hours including rising)
10 g yeast
3.5 dl lukewarm water
1 tbsp honey
2 tbsp good olive oil
2.5 dl Agrain® 05 Super Grain Flour
1,5 tsp salt
6 dl wheat flour (e.g. tipo 00)
Dissolve the yeast in the lukewarm water. Then add the oil, honey, Super Grain Flour Smoked Malt and salt and mix well.
Then add the wheat flour little by little until it has the right texture. If you are using a mixer, knead it at low speed for 3-5 minutes.
The dough should at least rise for two hours on the kitchen table - preferably in the fridge overnight, as the taste really gets the opportunity to develop.
When the dough has risen, you put the dough out on a table sprinkled with plenty of flour and roll it into a 30 x 10 cm rectangle. Brush the dough with oil and cover the dough loosely with plastic wrap. Let the dough rise for about 1 hour or until the dough has risen to double height.
Turn on the oven on 250 degrees hot air and leave the baking pan in the oven - if necessary, use a baking stone (this gives crispier grissini). Allow the oven to warm well.
Take a piece of baking paper and rub oil over the paper.
Sprinkle flour over the dough. The traditional way of shaping grissini is imprecise, simple and fast. Start by dividing the dough into 4 equal sections - then cut each section into 5 strips - about the width of a thick finger. The dough is elastic so you can take each strip and stretch the dough to the long side of the baking paper.
Make sure there is distance between the grissinis, lightly brush them with oil and sprinkle a little flaked salt over them.
Bake immediately in the oven for about 17-20 minutes.
Leave to cool on a rack to preserve the crispness.
TIP: You can also top your grissini with seeds e.g. sesame seeds or birches.