Grissini with Poppy

For the grissini with poppy seeds, dissolve the yeast with sugar in about 50 ml of water and stir in 2 tablespoons of flour. Cover the dough with a tea towel and let it rise for 10 minutes.

Knead the remaining flour with olive oil, salt, the rest of the water and the steam into a smooth dough and let it rise for 30 minutes.

In the meantime, preheat the oven to 200 °C. Roll out the dough to a thickness of 1 cm and cut into 1 cm thick strips.

Place on a baking tray lined with baking paper and brush the dough strips with milk and sprinkle with poppy seeds.

Bake the poppy seed grissini for 8 minutes until golden brown.

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