Pumpernickel Rosemary Grissini & A Baker's Dream Give Away

According to Wikipedia: Pumpernickel is a very heavy, slightly sweet, rye. It originates from Germany where it was derived using a combination of rye flour and whole rye berries.  Traditionally made with a sour dough starter it got its dark color from the long baking period. Now a days the North American version is darkened by adding molasses, coffee or often cocoa powder.

Why am I telling you this?  Well first because I find it very interesting and secondly because today's recipe features pumpernickel four. Remember I told you early in the week that my Virtual Potluck group was teaming up with King Arthur Flour and Red Star Yeast to bring you some awesome recipes and a give away...this is another one of those recipes.

One of the ingredients I was given to work with was pumpernickel flour. And one of the first things I thought to make was bread sticks. Why bread sticks. Well I'll be honest. I needed something to bring to a dinner party.  I was in charge of the appetizer...the theme was Italian. Hence Pumpernickel Rosemary Grissini were born.

Pumpernickel Rosemary Grissini

6.75 ounces bread flour
3.375 ounces pumpernickel
3/4 teaspoons salt
 3/4 teaspoons instant yeast
1.5 tablespoons fresh rosemary, chopped
1.5 tablespoons olive oil
3/4 cup water
sea salt

Preheat your oven to 325.
Mix all of your dry ingredients together in the bowl of a food processor.  Mix your water and oil together. With the processor running slowly add your liquids and continue to mix until a ball forms.  Turn out onto a floured surface and gently kneed by hand.

Place dough in a nonreactive bowl and cover.  Let rise about 90 mins. Dough should double in size. When ready cut dough into two equal pieces. Working with one at a time roll dough out into a rectangle. Using a pizza cutter slice dough into 1/4 inch thick strips.

Roll each strip between your fingers to create a rope effect.  Lay ropes in a pan lined with parchment.  Brush each rope with olive oil and sprinkle with course sea salt.

Bake for 30 mins. rotating mid way so that the grissini cook evenly.


***Don't forget there's a give away going on. You can win the Baker's Dream Give Away. Check my previous post for details.***