Breadsticks with Wheat Germ "grissini al germe di grano"
How to make Breadsticks with Wheat Germ Recipe "grissini al germe di grano" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes
10 Servings
Ingredients:
8 cups (1 kg) all-purpose flour
7 tbsp. (50 g) wheat germ
2 1/2 tsp. (10 g) fresh yeast, crumbled
2 1/2 cups (600 ml) lukewarm water
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
1 tbsp. (20 g) salt
Method:
Combine the flour and wheat germ on a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour mixture until a loose dough starts to form, and then begin to knead. When the dough is almost ready, add 3 tablespoons of the olive oil. Lastly, add the salt and continue kneading until the dough is smooth, dry, and elastic.
Brush the dough with the remaining teaspoon of oil and let rest, covered with a sheet of plastic wrap, for about 20 minutes.
Cut the dough into small pieces and stretch them out by pulling gently as you open your arms, to make them into thin cylinders, the typical shape of breadsticks. You can also stretch the slices of dough by rolling them on a lightly floured work surface using the palms of your hands. If desired, sprinkle more wheat germ over the breadsticks.
Arrange the breadsticks, about an inch apart, on a baking sheet lined with parchment paper and let rise in a warm place for 30 minutes, covered with a sheet of lightly greased plastic wrap.
Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.
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| Breadsticks with Wheat Germ "grissini al germe di grano" |
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