Whole-Wheat Breadsticks
How to make Whole-Wheat Breadsticks Recipe "grissoni integrali" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes
10 Servings
Ingredients:
4 cups (500 g) all-purpose flour
4 cups (500 g) whole-wheat flour
1 tbsp. plus 3/4 tsp. (15 g) fresh yeast, crumbled
2 3/4 cups (650 ml) lukewarm water
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
1 tbsp. (18 g) salt
semolina flour, as needed
Method:
Combine the flours 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 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 and lastly, the salt. 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.
Arrange the breadsticks, about 1 inch apart, on a baking sheet lined with parchment paper. Sprinkle them with a little semolina flour and let rise in a warm place for 30 minutes covered with a sheet of plastic wrap.
Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.
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| Whole-Wheat Breadsticks |
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