Grissini with Poppy Seeds Or Onions
Ingredients
- Ingredients
- 1 onion
- ½ cube Yeast
- 200 grams Pastry flour
- 50 grams Semolina
- 1 pinch salt
- 50 milliliters olive oil
- 1 pinch sugar
- 50 grams Poppy seeds
Preparation steps
Preheat a convection oven to 140°C (approximately 285°F). Peel the onion and cut into small cubes.
In a bowl, crumble the yeast with the flour, semolina, olive oil and sugar. Knead with the dough hooks of a hand mixer until a smooth dough is formed. Cover and allow to rise in a warm, draft-free place until doubled in size. Divide the dough into 2 portions. Knead the onions into 1 half. Divide the onion dough into 10 portions. On a lightly floured surface, roll each portion into a 20-25 cm (approximately 8-10 cm) long rod. Place on a parchment-lined baking sheet with some space between. Shape the other half of the dough in the same way. Sprinkle with the poppy seeds. Let the dough rise again. Bake until crisp, about 25-30 minutes. If the grissini become too brown during baking, cover with foil. The same with the other half of the dough and then sprinkle do these rods with poppies. let rise again, and then bake for 25-30 minutes in a preheated oven until crisp, optionally cover with aluminum foil so they do not become too dark.
