Semolina and Sesame Grissini
Inspired by techniques from Serious Eats and NYT Cooking.
A semolina and plain flour dough with honey and olive oil is risen, cut into strips, rolled into ropes, brushed and rolled in sesame seeds, then baked until golden.
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Method
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Equipment
- large bowl or stand mixer with dough hook
- cling film
- pizza wheel or sharp knife
- 2 large baking trays lined with baking paper
- shallow tray for the seeds
- pastry brush
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 205 kcal |
| Protein | 5.2 g |
| Carbohydrate | 25.2 g |
| of which sugars | 0.6 g |
| of which free sugars | 0.6 g |
| Fat | 9.5 g |
| of which saturates | 1.3 g |
| Fibre | 2.1 g |
| Salt | 0.59 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
Dough
- 150 g fine durum semolina
- 150 g plain flour
- 3 g instant (fast-action) dried yeast
- 7 g honey about 1 tsp
- 6 g fine sea salt or table salt about 1 tsp
- 180 ml water lukewarm, about 38 °C
- 2 tbsp extra-virgin olive oil
Coating
- 90 g sesame seeds
- 1½ tbsp extra-virgin olive oil
- 1 tbsp water
- 1
Knead the dough. Combine the semolina, flour, yeast, salt and a spoonful of sesame, add the honeyed water and oil and knead until velvety.
- 2
Prove. Cover and leave 1.5-2 hours until well risen.
- 3
Cut. Press into a 30 x 20 cm rectangle and cut into 30 strips.
- 4
Shape. Roll each strip into a thin 28 cm rope.
- 5
Coat. Brush with the oil and water mixture and roll in sesame seeds.
- 6
Bake. Bake at 200 °C (180 °C fan) for 16-20 minutes until golden and crisp. Cool on the trays.
Storage
Store in an airtight tin at room temperature for up to 1 week. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
