Monday, January 2, 2012

Sea Salt Spelt Grissini

 Crisp, crunchy and addictable.  For the life of me I  am trying to work out why I haven't made these for the boys earlier.  Thing is I tend to avoid store bought (unless desperate) as they are mostly manufactured using highly refined white flours whereas my own creation uses freshly ground organic whole spelt flour and packs a whole lot more nutritional substance than their store bought counterparts.  Although fiddly to some extent I quite enjoyed the process and the boys gave a helping hand when it came to rolling out with plenty going in their gobs as well.  What is it with kids and raw dough/batters anyway?  We are heading on a picnic tomorrow with our little cousins visiting from Melbourne and some of these will be packed to snack on although, I have a sneaking suspicion the seagulls may be snacking on them as well.

 Spelt Grissini with Sea Salt
Makes Approx 30
310 gms whole spelt flour
200 gms water at room temperature
1 tsp instant yeast
¾ tsp fine sea salt
1 T cold pressed olive oil
toppings for your grissini – ie. sea salt, black sesame seeds, rosemary as per my choices however use whatever your wish

Combine the flour, yeast and sea salt in the bowl of a stand mixer with dough hook attached and mix gently to combine 
Mix the water and olive oil together and slowly add to the dry ingredients in the stand mixer whilst the motor is running.  
(be mindful that you may not need all of the water so add gradually)
Continue mixing until the dough becomes smooth and elastic – approx 2 mins
Lightly oil a bowl with olive oil, place the dough inside and cover with a wet cloth or cling wrap
Leave the dough to ferment for 1.5 – 2 hrs or until doubled in size.
When the fermentation is over, preheat oven to 180 degrees Celsius or 350 Fahrenheit
Line a baking sheet (you may need two) with baking paper
Divide the dough into four equal pieces (keep pieces you are not working with covered to prevent drying out)
(Repeat this for each of the four pieces of dough)
Lightly flour the bench and roll each piece of dough into a rectangle shape as best you can
Using a sharp knife cut long skinny strips of equal width - approx 3cm wide
Roll up each piece into a snail shell before rolling into a thin skinny stick (see picture below)
Place each stick onto the prepared baking sheets
Spray or lightly brush each stick with olive oil and sprinkle with your choice of toppings rolling them around a little to lightly cover them (see picture below)
Pop in the pre heated oven for 25 – 30 mins or until lightly golden in colour
Cool on a wire rack

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  1. How fun for you and the boys! These would be such wonderful appetizers or amusing sides to go with soups. Happy New Year to you and your family.

  2. Anonymous3/1/12

    Looks the spelt flour. And I love those cutest faces!

  3. My father adores grissini and eats tons of them, so I thought I'd try to find a healthier version. These look great!

  4. Anonymous22/2/14

    how do you get it so the dough doesn't stick ? Mine is a mess. Makes breadsticks, but quite messy


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Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.


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