January 12, 2011

Grissini (Healthy Bread in 5 Minutes)

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.


  1. Oh my, this is so nifty. I'm going to give the recipe a try this weekend. Wish me luck! :)

  2. OMG, Marulka! These breads look absolutely fantastic! I'll definitely try the grissini. Do you think I can omit the molasses?
    Many thanks for the post!

  3. Lokuma, you definitely need some sweetener - two tbsp is not that much...try agave or maple syrup? Or perhaps blend some dates with the water in your Vitamix?

  4. Thanks much, Butterscotch cookies!


  5. Grissini, originating from Italy, are thin, crispy breadsticks often flavored with herbs or cheese. They're a versatile and healthy snack option. How Solve Error Making them at home takes just 5 minutes, yielding a quick, delicious treat.