Grissini with Nigella seeds
- 1 tablespoon instant yeast
- 1 tablespoon sugar
- 220-280ml warm water
- 500gm bread (pizza) flour
- 50ml olive oil
- 1 teaspoon salt
- 1-3 tablespoons nigella seeds (black cumin)
1) To make the Grissini: combine the flour, yeast, and salt in the bowl of an electric mixer. Mix to combine.
2) Combine the water, sugar and olive oil in a liquid measuring cup. With the mixer running, add the liquid to the dry ingredients in a steady stream.
3) Process until the dough is smooth and elastic (about 10 minutes). Place the dough in a lightly oiled container. Cover the container and let the dough ferment at room temperature until doubled in volume, about 1.5 – 2 hours. On a floured counter, roll the dough out into a rectangle about 10x30cm. The exact dimensions are not critical. Wrap in oiled cling wrap and place into the fridge for 20 minutes.
4) Preheat the oven to 200-220C. Line a large baking sheet with parchment paper. Cut the dough into thin strips of equal width (about 0.7cm each). On an unfloured but lightly oiled surface, roll the strip into a long snake. Make it a bit longer than the length of your baking sheet, to allow for spring-back. Roll in nigella seeds and place the snakes evenly spaced across the width of the parchment-lined baking sheet. If you are making plane Grissini, brush them with olive oil and water mixture.
5) Bake until golden brown. Cool on a wire rack.