They are great snacks. Perfect comparing with any dips, pesto or hummus.
Ingredients:
whetaflour
80g
flour
160g
honey
1 tsp
warm
water 160ml
yeast
7g
olive
oil 3 Tbsp
salt
1 tsp
Hemp
seeds 4 Tbsp
Sesame
seeds 2 Tbsp
In
the
bowl combine the flours,
dry
yeast,
salt.
Next
add
the warm
water, honey and olive
oil. Mix
everything throuly and next add hemp and sesame seeds. Mix
everything
for about
5
to 7 minutes until the dough is smooth and shiny.
Let
rest. Remove
the dough from the mixer bowl and transfer it to a smaller
bowl. Drizzle a tiny amount of olive oil over the dough and roll it
around until it has been coated. Cover with plastic wrap, and let
sit undisturbed in a warm place for one hour or until doubled.
Preheat
the oven and prep the baking sheets.When
the dough is ready, preheat your oven to 220°C
and line 2 or 3 baking sheets with parchment paper.
Shape
the dough.For
plain grissini, shape the dough into a rough, flat rectangle. Slice a
finger-sized piece from the long length of the rectangle with a sharp
knife or a pizzacutter.
Roll it into a long, irregularly shaped snake and place on the baking
sheet. Continue with the remaining dough, placing the dough snakes
about 1,5
cm apart.
Optionaly
add more seeds.