Black-Olive Grissini
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Rye Flour3 cup
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Sugar1 tsp
Salt1 cup
Kalamata1 cup
Buttermilk (well-shaken)Directions:
1
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F
2
Line 2 large baking sheets with parchment
3
Whisk together flours, baking powder, baking soda, sugar, and salt in a large bowl, then stir in olives, buttermilk, and butter until a dough forms
4
Turn out onto a lightly floured surface and knead 5 or 6 times
5
Halve dough and form each half into a 12-inch log
6
Cut each log into 16 pieces
7
Roll each piece into a 10-inch-long rope and arrange 1/2 inch apart on lined baking sheets
8
Brush breadsticks lightly with some of egg wash
9
Bake, switching position of sheets halfway through baking, until golden and crisp, 25 to 30 minutes total
10
Cool on sheets on a rack 30 minutes
11
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F
12
Line 2 large baking sheets with parchment
13
Whisk together flours, baking powder, baking soda, sugar, and salt in a large bowl, then stir in olives, buttermilk, and butter until a dough forms
14
Turn out onto a lightly floured surface and knead 5 or 6 times
15
Halve dough and form each half into a 12-inch log
16
Cut each log into 16 pieces
17
Roll each piece into a 10-inch-long rope and arrange 1/2 inch apart on lined baking sheets
18
Brush breadsticks lightly with some of egg wash
19
Bake, switching position of sheets halfway through baking, until golden and crisp, 25 to 30 minutes total
20
Cool on sheets on a rack 30 minutes