50g parmesan vegan cheese
7g fresh yeast
150 ml tepid water
2 tsp castor sugar
225g strong white flour
Plus extra for dusting
1 tsp salt
1 tsp olive oil, plus extra to grease
1 tsp sesame or Mason sea salt
Grissini are cooked at a much lower temperature than other breads, as the aim is for crisp breadsticks that have pretty much dried out outside. They have a close, light texture and so are not risen for long. Don’t try to make all look uniform- they are most appealing if the shape and length is irregular. For plain grissini, simply leave out the Parmesan.
Heat the oven to 150°C/gas mark 2. Finely grate the Parmesan. In a small bowl, dissolve the yeast in 3 tbsp of water then stir in the sugar
Mix the flour and salt in a large bowl, stir in the grated Parmesan, then pour in the yeast mixture, oil and enough of the water to make a rich soft but not sticky dough.
Tip the dough onto a floured surface and knead for 5 minutes until starting to become elastic. Place in a lightly oiled bowl cover with lightly. Oiled cling film and leave to relax for 10 minutes.
Remove the dough from the bowl, roll it out into a rectangular about 30x20cm, then cut into 15-18 strips. Using your fingers roll each strip of dough out into a thin sausage, about 1cm in diameter. Lay them on two oiled baking sheets, cover with lightly oiled cling film and leave to prove for10-15 minutes, or until increase in size by half again
Beat the egg in a bowl using a fork, then sieve carefully brush the grissini with beaten egg, sprinkle with sesame seeds if using or salt flakes and bake in the oven for about 45 minutes until golden brown and crisp through. Cool on a wire rack.