Semolina and Sesame Grissini (Breadsticks) Recipe

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Semolina and Sesame Grissini (Breadsticks)
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Ingredients
9
Count
Nutrition
1105
Calories
Total time
200
Minutes
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Ingredients:

Directions:

  1. Place 1/4 cup warm water in a small bowl with the yeast and a pinch of sugar. Stir to dissolve and let stand to proof, 5-7 minutes. If it is not foamy by then, the yeast is dead; get new yeast and start again.
  2. Place semolina and all-purpose flours in work bowl of a stand mixer with the dough hook attachment. Add the salt, and 2 tbsp of sesame seeds. Mix briefly to combine.
  3. Make a well in the pile of flour and add the proofed yeast, the remaining water, and the olive oil. Start the mixer on low speed until everything comes together and starts to get smooth, about 2 minutes. Increase to medium and knead another 2-3 minutes, until it begins to look velvety and pulls away from the sides of the bowl.
  4. Turn dough out onto a lightly floured board and knead by hand until smooth and elastic (about 30 turns, about 1 minute). Grease a clean mixing bowl with olive oil and place the dough into it, turning the dough over to coat both sides.
  5. Cover with plastic wrap and set in a warm, dark spot until it triples in volume, about 2 1/2 hours. (Alternatively, place dough in an oiled, airtight plastic container at least twice the size of the dough mass and refrigerate overnight. Bring to room temperature before proceeding).
  6. Preheat oven to 400°F Coat 2 baking sheets each with 1 1/2 to 2 tbsp olive oil.
  7. Turn dough out onto a lightly floured board. Cut dough in 6 equal pieces. Cover the unused pieces with a damp kitchen towel.
  8. Cut each piece into 4 or 5 equal pieces, each about the size of a medium walnut (3/4 to 1 ounce each). Using both hands, roll each piece against the board until it forms a 12 to 14 inch rope. Do not flour the board; the stickiness helps the dough stretch out.
  9. Place the rope on the baking sheet, rolling it to coat with oil. Spaced 1/2 inch apart, each sheet should hold 10 to 12 breadsticks.
  10. When all the breadsticks are made, coat with sesame seeds: pour the seeds into a long narrow pile, as long as the bread sticks and twice as wide. Starting with the first breadstick (which will be most relaxed and easiest to work with), roll each breadstick in the sesame seeds, coating well, then return it to the sheet pan. Sprinkle each with a bit of kosher salt and let rest 10 minutes.
  11. Bake 14-20 minutes. Halfway through, turn each sheet pan 180° in the oven, and swap racks, to ensure even browning. They are done when they are an even light golden brown (the ends may be a little darker). Cool completely on the baking sheets. Store in an airtight container up to 2 weeks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1104.68 Kcal (4625 kJ)
Calories from fat 477.57 Kcal
% Daily Value*
Total Fat 53.06g 82%
Sodium 1074.34mg 45%
Potassium 423.09mg 9%
Total Carbs 133.03g 44%
Sugars 0.13g 1%
Dietary Fiber 15.49g 62%
Protein 31.84g 64%
Iron 14mg 78%
Calcium 723.8mg 72%
Amount Per 100 g
Calories 262.86 Kcal (1101 kJ)
Calories from fat 113.64 Kcal
% Daily Value*
Total Fat 12.63g 82%
Sodium 255.64mg 45%
Potassium 100.67mg 9%
Total Carbs 31.65g 44%
Sugars 0.03g 1%
Dietary Fiber 3.69g 62%
Protein 7.58g 64%
Iron 3.3mg 78%
Calcium 172.2mg 72%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.7
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free,
  • good source of fiber

Bad Points

  • High in Sodium

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