Maroggia’s Mill Cookbook: Rye Flour Grissini Breadsticks / Il Ricettario del Mulino di Maroggia: Grissini alla farina di segale

Rye flour, you name it I’ve baked it! Or have I? Well so far for Maroggia’s Mill Cookbook? I baked an orange and thymian cake, gluttonous vegan cookies, blinis and many other recipes. But I forgot about grissini! Here then the recipe for Maroggia’s Mill rye grissinis! Crispy and fragrant… try out rolling the dough in cornmeal or breadcrumbs to make them more crunchy and irresistible.

Maroggia’s Mill Cookbook: Rye Flour Grissini Breadsticks / Il Ricettario del Mulino di Maroggia: Grissini alla farina di segale

 

Rye flour, you name it I’ve baked it! Or have I? Well so far for Maroggia’s Mill Cookbook? I baked an orange and thymian cake, gluttonous vegan cookies, blinis and many other recipes. But I forgot about grissini! Here then the recipe for Maroggia’s Mill rye grissinis! Crispy and fragrant… try out rolling the dough in cornmeal or breadcrumbs to make them more crunchy and irresistible.

Maroggia’s Mill Cookbook: Sage and Mixed Seeds Grissini / Il Ricettario del Mulino di Maroggia: Grissini alla salvia e semi misti

Do you know what it takes to make me happy? Hand me a pack of proper grissinis and this will keep me good, quiet and happy for a good half an hour…just long enough for me to eat them all! There is nothing I can do, they are simply irresistible to em! It has been a while since I have baked a batch especially for Maroggia’s Mill Cookbook so I came up with a new version, which have passed successfully my guinea pigs’ test. To add more crispiness and crunch I added some mixed seeds which Alessandro, production director at Maroggia’s Mill and my faithful miller, handed me over the last time I visited. I added some dried sage too. The result is fragrant, aromatic, crisp and extremely addictive. Try the recipe and let me know what you think about those ones!

Sourdough and Hazelnut Grissini / Grissini alla pasta madre e nocciole

After my post on sourdough crackers I thought it would be nice, every now and then, to post some recipes that use excess sourdough. There are plenty around and I think it’s a nice way to use our little blobs excesses without having to pack the freezer with sliced bread. One of my favourite solution ever, and I warn you these sticks are addictive, is grissini.