Grissini – Our recipe with fresh yeast

Grissini-Rezept mit frischer Hefe

A good glass of wine, finely sliced South Tyrolean Bacon, Cheese and a delicious pesto for dipping. These are the ideal accompaniments to our delicious grissini, baked according to a traditional recipe.

Der Hefeteig für die Grissini wird ausgerollt

Recipe for 30 pieces

400 g wheat flour
2 tsp salt
1 cube fresh yeast
250 ml lukewarm water
1/2 tsp sugar
3 tbsp olive oil
dried herbs to taste

Mix the flour with the salt and make a well. Crumble the fresh yeast into it and mix with the water and sugar. Gradually knead with the flour and leave to rest in a warm place, covered with a towel, for 30 minutes.

Then knead in olive oil and dried herbs to taste and let the dough rest again, covered, for an hour..

Now roll out the dough on a floured work surface to about 1.5 cm thick. Cut into 10 cm long pieces, drizzle with a little olive oil and sprinkle with sesame seeds or herbs as desired. We love our grissini with sesame seeds.

Bake the grissini in a preheated oven at 180° Celsius convection oven or 200° bottom and top heat for 15 to 20 minutes.

Where do grissini actually come from?

Grissini, the finger-thick breadsticks, originally come from Piermont in Italy. Legend has it that the Turinese baker Antonio Brunero baked the first grissini in 1675 for a very special customer, Vittorio Amedeo II of Savoy, later King of Sicily and Sardinia, who suffered from digestive problems.

We hope you have fun trying it out and “Buon appetito!”

Unterschrift Harald und Heinrich vom Blog
Print Friendly, PDF & Email

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.