Rye sourdough grissini

Use them as a snack, or for aperitivo!

Ingredients

• 110gr sourdough or sourdough discard
• 250gr water
• 420gr flour
• 1 teaspoon honey
• 3 teaspoons oil
• pinch of salt
• herbs (optional – I used handpicked oregano from Naxos, handpicked thyme from Naxos and rosemary in powder)
• extra salt (optional – if you want you can add it on the outside of the grissini)
• semolina (optional – if you want you can add it on the outside of the grissini)

Steps

• Mix all the ingredients and let the dough rest until it almost doubles
• Prepare in the shape you wish your crissinis and you can roll them in all-purpose flour, wholewheat flour or even semolina like the ones in the foto above, that makes them extra crunchy!
• Place them on a baking paper that you put on your baking pan
• Let them rest half an hour
• Bake in preheated oven in 200 degrees Celsius: 15 minutes up and down and 5 minutes in grill at the end for slightly soft grissini and 20 minutes up and down and 5 minutes at the end in grill for hard grissini

Below you can see them before baking (foto on the left), after baking; soft grissini (foto in the middle) and after baking; hard grissini (foto in the right)