Ancient salt grissini with chia seeds
For dipping and nibbling
40pieces
Unsere Empfehlung:

SALDORO Fine ancient salt in proven fine grain is extra pourable. The rock salt is 250 million years old and comes from salt deposits in northern Germany. The cardboard box features a practical, biodegradable window.

Zutaten:

  • 500 g flour + Mehl für Arbeitsfläche
  • 1 Würfel yeast
  • 3 EL sugar
  • 2 EL chia seeds
  • 1 1/2 TL SALDORO ancient salt fein
  • 12 EL olive oil
  • Espelette pepper (ersatzweise Chiliflocken)
  • Baking paper

Anleitung:

  1. For the dough, place the flour in a bowl, make a hole in the middle and crumble the yeast into it. Sprinkle with 1 tablespoon of sugar, mix with 80 ml of lukewarm water (300 ml in total) and leave to rise in a warm place for about 10 minutes.
  2. Knead the chia seeds, fine SALDORO ancient salt, remaining sugar, remaining water and 8 tbsp. of olive oil under the dough and let it rest for about another 60 minutes
  3. Divide the dough into 40 equal portions for the breadsticks and roll out on a floured work surface into long, thin sticks, approx. 30 cm.
  4. Place the grissini on two baking trays covered with baking paper and let them rest for 15 minutes.
  5. Mix the remaining oil, SALDORO ancient salt and Espelette pepper, brush grissini with mixture and bake in a pre-heated oven at 160 °C for about 30-35 minutes until golden brown.
Guten Appetit!