Grissino is a long , thin and crispy stick made with bread dough. It's widely popular in the whole world since centuries . The history of grissini is closely related to that of Piedmont , a region in northwest Italy .
Grissini were invented at the end of the 17 th century to cure health problems of young Duke Vittorio Amedeo II of Savoy. The duke had major difficulty digesting most foods and Don Baldo di Lanzo , the court doctor , commissioned the court baker , Antonio Brunero , to make an extremely light and friable bread.
Antonio decided to take part of the dough use to make ghersa , a typical bread of Turin , and stretch it out into long , thin strips. Once baked , the thin breadsticks were crisp and easy to digest. Thanks to this recipe the duke's health improved . the duke was crowned as king in 1713. Legend has it that the ghost of Vittorio Amedeo , with a grissino in hand , still haunts the rooms of his old castle.
Napoleon referred grissini as " little sticks of Turin'' andloved them .He had them delivered to paris directly from Turin (Piedmont).
Multigrain wheat flour - 3 cup
I used store bought Multigrain wheat flour to make this bread sticks. You can use wheat flour or pastry flour to make this bread sticks.
In a bowl , add the flour , dry milk , sugar , salt and yeast , mix together .
Knead for ten minutes or till the dough becomes soft and supple.
Cover the dough with a towel and let the dough rest for 2 hour or till it doubles.
Knead the doubled dough again.
Divide the dough into 24 small balls. Take a ball and place it on the kitchen counter , dust a little flour and roll it into rope with the four fingers of both hand.
For herbed grissini , roll the plain grissini on the mixed Italian seasoning .
For sesame seed grissini , I rolled the plain grissini on the black sesame seeds.
Bake in the preheated oven @ 180*C for 20 minutes or till the sticks are lightly brown.
Remove from oven and cool on a rack and store in air tight container. It will be fresh for 3 days.
Serve grissini with your favourite dip.
