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Grissini

Last grissini, what I ate, the taste before eight years. Served with prosciutto on the square in Mountain Cineto Romano unforgettable taste.

looked through some recipes on the net, but found only those baked on wheat flour, and the Italian had a slightly sour flavor and definitely contain rye. I decided to improvise and did it. I've included a recipe with a clear conscience:)

Grissini

2 cups flour 2 cups wholemeal

flour 20g fresh yeast
5 tablespoons olive oil
a half cup of warm water
tablespoon sugar 2 tablespoons salt

handful of rosemary

The small amount of water dissolve the yeast and a tablespoon of sugar, leave it for 10 minutes to popracowały. Mix remaining ingredients in a bowl, add yeast, and we made a smooth dough. Let stand for half an hour. Once again we made a little longer (about 10 minutes) and then leave it for an hour.

with pieces of dough rolled over the fingers, put them on baking paper lined baking tray and not waiting until they grow, once put in the preheated oven to 180 degrees .

fingers are ready when you will become a bit crunchy blushes and are also in the middle. My piekarnikowi it took between 10 and 15 minutes.

Enjoy:)