Homemade grissini sticks

Grissini sticks are delicious for many things. As a small hapster, as a small welcome item together with wine or drinks, as a supplement to tapas or as a nice little hostess gift that is beautifully wrapped.

Grissini with birch or sesame - approx. 30 pcs.
10 g of yeast
2½ dl water
450 g flour
1 tsp salt
5 tbsp olive oil
Olive oil for brushing

You can easily replace approximately 1/3 of the flour with graham flour or finely ground rye flour. It gives healthier and more filling bars.

Stir the yeast into lukewarm water and add oil, flour and salt. Knead the dough thoroughly. Set it to rise in a warm place for 1 hour. Knead the dough again. Put olive oil on your fingers and roll bars from the dough. If necessary, put a little oil on the worktop. Press them slightly flat and brush them with oil and sprinkle with birch or sesame seeds, before twisting the sticks and placing them on baking paper. Bake at approximately 220 degrees for 5-8 minutes, until they are golden and crispy. Preferably served warm.

Grissini with rosemary
7 g of yeast
2½ dl water
450 g flour
1 tsp salt
5 tbsp olive oil
Chopped fresh rosemary
Olive oil for brushing
Coarse salt for sprinkling

Dissolve the yeast in 1¼ dl of lukewarm water. Mix flour and salt. Pour the yeast mixture into the flour mixture and add another 1¼ dl of water and olive oil. Mix it all together in a mixer or with a hand mixer. Leave the dough to rise in a warm place for about 1 hour. Knead the dough a little and optionally knead half (or all) with chopped fresh rosemary. Roll out the dough into thin bars - approximately ½ cm in diameter). Brush with olive oil and sprinkle with coarse salt (Maldon salt). Bake at 200 degrees for 15-20 minutes. They should be crispy and golden. Can be stored for several days in an airtight container.

Coarse grissini
3 dl lukewarm water
½ tablespoon olive oil
1 tsp flake salt
1 teaspoon honey
25 g of yeast
100 g wholemeal spelled flour
350 g island wheat flour - (you can use regular wheat flour if you don't have island wheat in the cupboard).
Extra island wheat flour for kneading.

Mix water with salt, honey, yeast and olive oil and stir well. Mix wholemeal spelled flour and island wheat flour in the dough. Knead it all together well for about 10 minutes. Add more flour if it is too sticky. Let the dough rise covered for one hour. Cut the dough into 12-16 pieces and roll each of them out into a grissini. I usually make them the length of the baking sheet and preferably a little thick. Use baking paper. Let the grissini rise for another 30 minutes and meanwhile heat the oven to 220 degrees. Bake the grissini in the oven for 15-20 minutes, until they are nicely golden and crispy.

Rye bread grissini with chocolate pieces
Make it easy on yourself and buy a rye bread mix. Chop 200 g of good, dark chocolate and add it to the mixture. Roll the grissini into suitable sizes. If you want a rustic look, don't brush them.

Use the rye bread grissini for the kids when they need something sweet, or for yourself if you need it.

Grissini with Parma ham and grated cheese
Use the same recipe as for grissini with birch, but without birch. Instead, add 200 g of grated cheese and 150 g of Parma ham in thin strips. Brush with olive oil and sprinkle with a little extra grated cheese before baking your grissini. Serve the crispy grissini with a delicious pesto. These are super delicious as a small appetizer.