Wild Garlic Grissini
For the sponge:
50z (150g) white flour
4 fl oz (120 ml) warm water
3/4 oz (20g) yeast
For the dough:
12oz (350g) wholemeal spelt flour
1 teaspoon sea salt
16 leaves wild garlic very finely shredded
4 tablespoons olive oil
water to mix
- Mix the ingredients for the ferment and leave in a warm place covered for 1 hour
2. Combine the dough ingredients in a bowl and stir in the ferment and enough water to make a soft pliable dough, leave covered in the bowl for ten minutes. Lightly oil a work surface and gently knead the dough for 1 minute. Return to the cleaned and lightly oiled bowl and leave for ten minutes, repeat this process twice, then leave covered in the bowl for 1 hour.
3. Heat the oven 375F/190C/gas no. 5. Lightly flour a table and roll the dough out into a large rectangle about 8" wide, cut thin strips across the width of the dough, then roll and elongate each strip to 12", place on an oiled baking tray and bake for about 1/2 hour until golden brown, remove from the oven and cool on a rack.
Daphne Lambert is one of the founders of GreenCuisine Trust. Daphne is currently crowdfunding her book, Living Food: A Feast for Soil & Soul
To support the book, and have your name in the back, visit Unbound