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