Grissini

For the grissini, first heat the water and liquefy the malt extract in it and let it cool.

Mix the flour, salt and yeast and gradually add the liquid. Knead for 10 minutes until the dough is elastic and smooth. Form walnut-sized pieces of dough into small rolls (about 1 cm in diameter) on an unfloured work surface. Roll in poppy seeds or sesame seeds, as desired. Place on greased baking sheets and let rest covered for about 15 minutes.

Preheat the oven to 200 °C and bake the grissini on all sides for about 8-10 minutes.

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