Grissini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 368 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 236 μg | (79 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 339 mg | (8 %) | ||
| Calcium | 288 mg | (29 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- ½ cube Yeast
- 200 grams Pastry flour
- 1 pinch sugar
- 50 grams Semolina
- 1 pinch salt
- 2 Tbsps olive oil
- ½ bunch rosemary
- 75 grams Poppy seeds
Preparation steps
In a bowl, dissolve the yeast in 100 ml (approximately 1/2 cup) lukewarm water. In a separate bowl, mix the flour with 1 pinch of salt. Make a well in the middle and add the yeast mixture and oil. Knead into a smooth dough. Cover and rest in a warm place for 45 minutes.
Rinse rosemary, shake dry, pluck needles and finely chop.
On a floured surface, divide the dough into 20 pieces. Shape each pieces into a 20-25 cm (approximately 8-10 inch) long rods. Place on a parchment-lined baking sheet.
Sprinkle half the grissini with the rosemary and the over half with the poppy seeds. Rest for 15 minutes.
Bake in a 160°C (approximately 320°F) (fan 140°C; gas mark 1-2) oven for 25-30 minutes. If the grissini are getting too brown during baking, cover with aluminum foil.
