These Grissini Breadsticks are simple and fun to make, and their snappy, crunchiness will go perfectly with your Italian meatballs. I say, bring on the spaghetti!
Come fall, I am all too overjoyed to squee with delight, cuddle under a cozy blanket, flip on the fireplace and welcome in the season while snuggling down to enjoy a good book.
It all started when I got wrapped up in a book that I simply couldn’t put down called The Baker’s Man. Talk about a fun and delicious read!
All I know is…, that when I flipped to the last page, put down the book with a deep and satisfied sigh… I was running to the kitchen to see if I could, in fact, bake the perfect man. 🙂
And nothing says comfort food, like good, old Italian. Yes? He’s Italian, and so are the breadsticks. Coincidence?
So, there you have it.
Which brought me to wanting to bring my own magic ‘bakery’ to the kitchen and whip up these crispy breadsticks.
I figure, being married to an Italian, you can never have to many Italian dishes and breadsticks around.
Who’s with me?
I couldn’t help but be inspired to push up my sleeves, sprinkle flour all over the counter and go elbow deep in kneading dough. That’s what fall does to me. 🙂
And although making bread is as simple as counting to 3, making grissini is fun because you roll out each piece individually and lovingly place it on a baking sheet so that it can get nice and crisp in the oven.
- 1/2 cup dark rye flour*
- 3/4 cup warm water
- 1 teaspoon honey
- 1 tablespoon active dry yeast
- 1 and 1/2 cups all-purpose white flour
- 3 tablespoons extra-virgin olive oil
- 1 and 1/2 teaspoons salt
- In the bowl of a stand-mixer, combine the rye flour, water, honey and yeast. Stir with a spoon until thoroughly combined and let sit for 10 minutes until fully proofed (mixture will be foamy).
- Add white flour, olive oil and salt. Mix on low speed with dough hook attachment until combined, then on medium speed for 5 minutes until smooth and shiny.
- Remove dough from mixer, and transfer to a small bowl. Drizzle a bit of olive oil in the bowl, and roll the dough in the oil until coated. Cover with a towel and let rise for one hour.
- Preheat oven to 425 degrees F. Line two baking sheets with parchment paper.
- Press dough into a long rectangle. Slice thin slices, about 3" long, and roll until long and tapered, then place on a baking sheet. Rolled dough can be irregular in shape. Repeat and place each roll 1/2" apart on the baking sheet.
- Place in oven and bake 5 minutes. Rotate pans and bake 10-15 minutes until done or until brown and golden. Remove grissini from the oven and transfer to a cooling rack.