Tuesday, April 30, 2013

Sette Effe Grissini with Sesame Seeds

Cinzia from Cindystar is hosting Bread Baking Day and the theme this month is seeds and flakes. I thought this would be a perfect way to get back into baking and explore  more of the flours from the Langhe's Mulino Marino and the flour I've chosen is Sette Effe.

sette effe farina© by Haalo

Sette Effe (seven f's) is a blend of seven cereals - grano tenero (wheat), grano duro (durum wheat), segale (rye), farro (spelt), mais (corn), riso (rice) and grano saraceno (buckwheat). I'll be using this flour to make a classic bread from Piemonte - Grissini.

grissini© by Haalo

"Sette Effe" Grissini with Sesame Seeds

10 grams fresh yeast
½ cup tepid water, approx
250 grams "sette effe" flour
½ teaspoon salt
20mls olive oil
sesame seeds

In a small bowl, mix the fresh yeast with a pinch of sugar and a little of the tepid water, stir briefly and then set in a warm place to activate. After 5 minutes it should be bubbly and ready to use - if not, you'll need to find some more yeast and try again.

Sift the flour and salt together into a bowl - make a well in the center and pour in the activated yeast and olive oil - stir and then continue adding water, a little at a time until a firm dough forms.

Tumble out onto a floured board and knead for 5 minutes or until smooth and elastic. Roll into a ball and place in a lightly oiled bowl - seal with plastic wrap and place in a warm place to rise and double in size.

dough© by Haalo
You can get an appreciation of the different cereals used in the speckled look of the dough.

Gently slide the dough onto a lightly floured dough and shape into a log - cut this into slices of roughly 10 grams in weight.

Have a large tray set to one side lightly sprinkled with sesame seeds.

Roll each portion into a thin sausage and then roll it through the seeds. Place onto a baking tray and repeat the process with the rest of the dough. You should get between 30 to 40 grissini.

Bake in a preheated 180°C oven for approximately 15 to 20 minutes - the grissini need to be perfectly dry and crisp. If they are still soft but well coloured - turn the heat down to 160°C  and cook for another 5 to 10 minutes.

Place on a wire rack to cool completely.

grissini© by Haalo

2 comments:

  1. I love grissini and this is a great recipe, thank you so much for sharing in BBD!
    And what a very special flour you used, wondering if I can find it here, or else could make the mix on my own!

    ReplyDelete
    Replies
    1. Thanks Cinzia - I hope you can find the flour!

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