Grissini with Fennel Seeds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 603 cal. | (29 %) | ||
| Protein | 18.67 g | (19 %) | ||
| Fat | 18.36 g | (16 %) | ||
| Carbohydrates | 97.8 g | (65 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 8.12 g | (27 %) |
| Vitamin A | 19.14 mg | (2,393 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.47 mg | (4 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0.63 mg | (63 %) | ||
| Vitamin B₂ | 0.38 mg | (35 %) | ||
| Niacin | 7.53 mg | (63 %) | ||
| Vitamin B₆ | 0.28 mg | (20 %) | ||
| Folate | 29.43 μg | (10 %) | ||
| Pantothenic acid | 0.52 mg | (9 %) | ||
| Biotin | 3.48 μg | (8 %) | ||
| Vitamin B₁₂ | 0.17 μg | (6 %) | ||
| Vitamin C | 0.69 mg | (1 %) | ||
| Potassium | 529.88 mg | (13 %) | ||
| Calcium | 144.59 mg | (14 %) | ||
| Magnesium | 107.57 mg | (36 %) | ||
| Iron | 5.13 mg | (34 %) | ||
| Iodine | 8.9 μg | (4 %) | ||
| Zinc | 1.88 mg | (24 %) | ||
| Saturated fatty acids | 2.88 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 3.87 mg |
Ingredients
- Ingredients
- 150 milliliters milk
- 1 packet Dry yeast
- 1 tsp sugar
- 250 grams Whole wheat flour
- 250 grams Pastry flour (type 405)
- 3 tsps coarse Sea salt
- 4 Tbsps olive oil
- 2 Tbsps fennel seeds (dried)
- freshly ground peppers
Preparation steps
Place 150 ml (approximately 2/3 cup) of lukewarm water in a bowl with the milk. Stir in yeast and sugar. Add whole wheat flour, all-purpose flour, salt and oil and knead until dough pulls away from the edge of the bowl. Cover and let rise in a warm, draft-free place for about 45 minutes. Then knead the dough again, kneading in the fennel seed and pepper. Roll out the dough on a floured surface to a rectangle (40 x 40 cm/approximately 16 x 16 inches). With a pastry cutter, cut rectangle in half lengthwise and then cut into about 25 thin strips. Roll strips into elongated strands and place on a baking sheet lined with parchment paper. Covered and let rise for about 30 minutes.
Preheat the oven to 200°C (approximately 400°F). Bake grissini about 15 minutes. Let cool, then serve or wrap for gift giving.
