Sophia Handschuh, the Thermomix Baking Blogger, shared this recipe at her cooking classes when on tour in Australia and they were a hit! Consider them a 'choose your own adventure' recipe... you can make either crunchy grissini or breadsticks with a crunchy crust but a slightly chewy centre, depending on how thin you roll them out. If you want them crunchy, roll them out as thin as a pencil and up to 30cm long.
Recipe Tester Feedback: “Lovely, light, crunchy breadsticks with a slightly chewy texture." - Katie
No: Dairy / Egg / Nuts
Preparation Time 15 minutes + 1 hour proving time
Cooking Time 5-8 minutes
Serves more than 10
Cannot be frozen
You will need:
large baking tray
- water - 300g, cold
- yeast - 1 level Tbsp, dry active or 30g fresh yeast
- honey - 15g
- bakers flour - 500g
- sea salt - 1 heaped tsp, fine
- dried mixed herbs - 1 Tbsp (e.g., fennel, coriander, oregano, chilli flakes, lavender, etc.)
- olive oil - 30g, for brushing
- Add the cold water (300g), dry active yeast (1 level Tbsp) and honey (15g) to the bowl. Program 2 minutes / 37C / Speed 2.
- Add the bakers flour (500g) and fine sea salt (1 heaped tsp) to the bowl. Program 2 minutes / Closed Lid / Kneading Function.
- Leave to prove in the bowl for 1 hour until doubled in size.
- Preheat the oven to 220C or 200C fan forced. Line a large baking tray with baking paper.
- Mix your seeds and herbs (1 Tbsp total) in a small bowl and set aside.
- Tip the dough out onto a very lightly floured surface. Stretch it out to a thin rectangle, approx. 25x35cm.
- Use your dough scraper to cut off long, thin strips and roll each strip back and forth a few times to make a thin, pencil-like shape.
- Place each grissini onto the prepared tray. Once the tray is full, brush the grissini with olive oil (30g total) and sprinkle with your mixed seeds and herbs.
- Bake immediately for 5-8 minutes, until golden brown and crispy. Remove from the oven and repeat with the remaining dough until it is all used up.
- Store in a jar for up to 2 weeks.