Serves: 6 people • Prep: 20 minutes • Proving time: 45 + 20 minutes • Cooking time: 12 minutes • Difficulty: easy
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Ingredients
- T55 flour: 225 g
- Warm water: 135 g
- Moutarde de Meaux® Pommery®: 60 g
- Baker's yeast: 7 g
- Fine salt: 5 g
- Olive oil: 5 cl
Method: Rolled grissini with wholegrain mustard
- In the bottom of your mixer bowl, add in this order: the salt, the flour, the warm water, the yeast.
- Knead with the dough hook for 5 minutes on first speed then 6 minutes on second speed until the dough comes away from the bowl.
- Cover with a clean tea towel and leave to prove at room temperature for 45 minutes.
- After proving, turn out onto a floured work surface, then roll out with a rolling pin to a thickness of 5mm.
- Cut into 2cm x 10cm rectangles. Roll out very thinly and fill with a line of Pommery® wholegrain mustard.
- Fold them over on themselves and roll to form twists. Leave to prove 20 min.
- Brush with olive oil using a pastry brush. Bake 12 minutes at 200°C.
- Leave to cool at room temperature and serve with Pommery® wholegrain mustard.
