Preparation time: 20/40 minutes
Recipe for: 6 persons
Chef Francesca Bencivenga
10.4 oz plain flour • 3,5 oz manitoba flour • 8,8 oz water • 2,2 teaspoons brewer's yeast • 1 teaspoon salt • 1,7 oz extra-virgin olive oil • 1 tablespoon barley malt • 1 big onion • whole wheat flout as needed • black pepper
Mix together both flours, water, salt, yeast, oil and malt. Knead energically and then add onion thinly chopped. Knead again then form a rectagle of bout 4x12 inches. Put it on a floured surface with hard wheat flour, brush it with olive oil, then cover it with a cloth and leave to rise for 2 hours. After this time, start slicing the grissini - thick as a finger - with a sharp knife and strain them and place them on a baking sheet covered with baking paper. Don't knead or blend the dough, if the grissini are too long, just cut off the exceding piece and bake it just like that. Bake at 400°F for about 20 minutes (you'll need to bake more than once). They can be stored wrapped in aluminium foil for several days.