Dona Domata reignited my passion for breadmaking with a groundbreaking no-knead & refrigerate approach that she shared with me over the holidays....and I am not the only one going gaga over homemade loaves of bread - fellow bloggers Lokuma, Plodova Salata and Slaninka have all started baking bread from scratch on a regular basis. Since Christmas, I have experimented with multiple whole grain recipes using the same method and have baked pizza, flatbread, crackers, foccacia, boule, pain d'epi, ficelle and just now...grissini.
I won't go over the mechanics in detail here as I am told that MM and Slaninka will be sharing their tips and tricks for making artisan bread in 5 minutes in a detailed post ( stay tuned). Instead, I'd like to show you a quick idea for using your refrigerated dough whenever you don't feel like waiting 20-90 minutes for a proper bread rise or just want a crunchy snack in 15 -20 minutes flat...
Breadsticks are super easy to make and you can easily customize them to your liking - I sprinked mine with garlic salt and cayenne pepper for a little kick. I can imagine that they would be wonderful with a touch of parmiggiano regiano and some rosemary... I used a Bavarian-style whole grain pumpernickel bread dough which was fantastic but you can easily sub any of the ABin5 or HBin5 pre-mixed doughs...
Adapted from Healthy Bread in 5 Minutes a Day:
2 1/2 cups whole wheat flour
2 3/4 cups rye flour
2 1/1 cups unbleached all purpose flour
1 1/2 tablespoons granulated yeast
1/4 cup vital wheat gluten ( I used Bob's Red Mill's gluten - thank you Lokuma!)
2 tablespoons molasses
1 tablespoon kosher salt
4 cups lukewarm water
If using a baking stone, allow for a 30 minute preheat to 400F, if not 5 min should be fine. Shape the dough into a ball using the cloaking method then roll the dough into a rectangle, sprinkle with salt and then cut into strips (you can vary the thickness and width of the strips depending on your taste - thicker / wider strips will yield chewy and doughy breadsticks, while thinner / narrower strips will result in crunchy grissini). Bake for 10 - 16 minutes depending on thickness and width.