Buckwheat Grissini

Buckwheat Grissini

Buckwheat Grissini

From my story “Saccharomyces and me: a love story

The Ingredients

¾ cup warm water

1 ¾ cup type “00” flour

¼ cup buckwheat flour

1 tablespoon granulated sugar

1 ½ tsp kosher salt

1 pkg yeast

2 tbsp olive oil

Sesame seeds (to taste, for sprinkling)

Poppy seeds (to taste, for sprinkling)

Garlic powder (to taste, for sprinkling)

Sea salt (to taste, for sprinkling)

In the bowl of a stand mixer fitted with the dough hook, combine the warm water, sugar, and yeast. Allow the yeast to “proof” for about ten minutes (you’ll see it begin to “bloom” on the surface of the liquid.

With the mixer on low, add the flours, olive oil, and kosher salt. Continue mixing until the dough pulls together and continue mixing until the dough is smooth and elastic, about 5 or 6 minutes.

Transfer the dough to a greased bowl, cover with plastic wrap and place in a warm place. Allow to rise until doubled in bulk, approximately 1 hour.

Transfer the dough to a board that has been very lightly dusted with flour. Using ½ ounce (approximately 1 tbsp) portions, roll into “ropes” approximately ¼” thick and 12” to 14” inches in length.

Transfer to a baking sheet lined with parchment paper. Sprinkle to taste with the sesame seeds, poppy seeds, garlic powder, and sea salt.

Bake in an oven pre-heated to 400˚F for approximately 14 to 18 minutes, until brown. (Use caution as the thinner they are rolled, the shorter the baking time required.

Serve warm or cold.

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