Multi-Grain Sourdough Bread Sticks
8 -10 Multi-grain sour dough sticks (assortment of 3 flavours)
- Pure Turmeric and Carom seeds
- Mixed herbs with Garlic
- Sesame Seeds and Parmesan
Pick up these appetisingly thick bread sticks. Enjoy the crunch. Savour the taste. Share the joy. A delicious pre-dinner savory nibble that’s a crowd favourite.
Ingredients : Wheat flour, Spelt flour, Olive oil, Sourdough starter (Rye and Buckwheat),
Mixed herbs with Garlic, Seasme with Parmesan and Pure Turmeric with Carom seeds
Story Behind Breadstick bk/i8cp7d0r5
Multi-Grain Sourdough Bread Sticks originally known as Grissini which means thin, crisp Italian breadsticks. Breadsticks really are Italian, they originated in Turin Italy.
The legend is, that back in 1679 the Court Doctor ordered the Court Baker to invent a type of bread to feed the future King Vittorio Amedeo II. He was very unhealthy and could not digest the soft inside of the bread. And so the Grissini / Breadstick was invented. The success of these Breadsticks was extremely quick, probably because they were easier to digest than regular bread and because they could be kept long, in fact for weeks without going bad.
Snacking and Storing
Multigrain sourdough breadstick is a healthy alternative to calorific snacks such as crisps and biscuits. Snacking on Grissini on their own or it's usually nice to match them up with a nice dip, and in moderation, this would make a different and interesting low-calorie snack. The best way to serve these breadsticks is with dips such as hummus, taramasalata and guacamole. Mini-sticks can be fun as canapés for a dinner party.
- Store breadsticks in an airtight container at room temperature, grissini will last for several weeks. To re-crisp, place the breadsticks on a baking sheet in a 350 degree F.
Breadsticks with Roasted Tomato Dip
- 10-11 medium sized tomatoes Roma Tomatoes
- 1 tsp dried thyme
- 2 large garlic cloves, finely minced
- 3 Tablespoons/45ml Extra Virgin Olive Oil
- 1 tsp sea salt
For the Slow Roasted Tomato Sauce
- Preheat the oven to 200ºF.
- Cut the tomatoes in quarters and toss them with the remaining ingredients.
- Arrange them cut side up on a sheetpan or in an ovenproof dish.
- Leave in the oven for 4 hours until wrinkly and reduced in size.
- Remove from oven and puree in a food processor or put through a food mill.
- Serve with Breadsticks. Leftovers can be stored in an airtight container in the fridge for up to a week.