•3 bags of dried yeast (7 g each which corresponds to 21 g fresh yeast each)
•10g ink from squid (ask at the fish counter)
•¼ teaspoon sea salt, fennel seed and chili flakes
•1dl olive oil
Instructions
Mix the flour, salt, dried yeast and squid ink with 3 dl of water and 2 tablespoons of olive oil to a dough. Put the dough in the sun and let it rise for an hour.
Beat the dough about 50 times vigorously onto the worktable, making it very airy.
Pluck the dough in pieces and form 3cm long, thin rolls. The dough is enough for about 40 grissini.
Mix 3 dl olive oil with 1 teaspoon sesame, ½ teaspoon fennel seed and ¼ teaspoon chillies and coat the grissini well
Bake at approx. 220 degrees circulating air for 15-18 Minutes
