Last post for VeganMoFo and I am sharing a recipe for grissini. Grissini are bread sticks, but a far cry from those you get plonked awkwardly next to the store brought dip selection at some parties, grissini are for more flavourful, and have a beautifully rustic appeal! They look beautiful in the centre of the table during a dinner party for guest to snack on in between courses, and well, if you want to place them next to that weird four section store brought plastic dip selection thing that is seen at a range of parties for some reason, I wont judge you.
2 cups strong white bread flour, plus 2 tbsp
1/2 tsp salt
1/4 tsp fresh ground black pepper
3/4 cup tepid water
1/2 tbsp unrefined sugar
3/4 tbsp fresh yeast
4-6 tbsp olive oil, plus extra for kneading
poppy seeds and smoked paprika for coating (optional)
Combine the flour, slat and pepper in a mixing bowl, set aside and mix the water, sugar with the yeast and two tablespoons flour, leave for about 10 minutes or so until frothy and active. Combine the wet and the dry mix along with the olive oil to form a dough. Knead the dough on a lightly oiled surface for about 10 minutes then transfer to a lightly oiled bowl, cover the bowl and allow the dough to rise for about 1 hour. Transfer the risen dough to surface and shape roughly into a rectangle. Grease 2-3 baking sheets lightly and preheat the oven to 220c/420f. Coat the surface of the dough in poppy seeds, and smoked paprika if desired, and slice off strips of dough, stretch the strips of dough to the length of your baking sheet and place lengthways across it. Allow to prove for just 10- 20 minutes before baking for about 15-20 minutes, until the bread sticks are crisp. Cool on a wire rack.