Rye sourdough grissini

Use them as a snack, or for aperitivo!

Hard grissini served in a glass!

Ingredients

  • 110gr sourdough
  • 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)

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