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Wholemeal schiacciatine and buckwheat grissini with Speck Alto Adige PGI

These all-Italian schiacciatine and grissini taste even better when served together with fresh mozzarella and Speck Alto Adige PGI.

Difficulty: Hard

Preparation time: 60 min

A recipe by: Marianna Pascarella

Ingredients

Serves for

Personen

For the wholemeal and mixed seed schiacciatine

250 gram wholemeal flour
180 ml water
25 ml olive oil (extra virgin)
4 gram brewer’s yeast (fresh)
5 gram salt
25 gram mixed seeds (for bread)

For the buckwheat grissini

100 gram buckwheat flour
150 gram wholemeal flour
180 ml water
30 ml olive oil (extra virgin)
0.5 teaspoon sugar
4 gram brewer’s yeast (fresh)

To serve

300 gram Speck Alto Adige PGI
500 gram mini mozzarella balls

Wholemeal schiacciatine and buckwheat grissini with Speck Alto Adige PGI

Preparation time 60 min

When making this recipe, both breads must be prepared separately and then served together with Speck Alto Adige PGI and mini mozzarella balls. To begin, all ingredients for the schiacciatine must be incorporated in a bowl: Dissolve the brewer’s yeast in a little of the water (warm) and then add to the flour. Begin stirring with a spoon, and add the remaining water slowly.
When proofed, transfer to a work surface, knead until smooth and elastic and then add the salt. Knead for another few minutes, shape into a ball, return to the bowl, cover with cling film and leave to proof in a warm place for 2 – 3 hours or until the dough has doubled in size.
While the first dough is proofing, make the buckwheat grissini as follows: Place the buckwheat flour, wholemeal flour and sugar in a bowl and mix all dry ingredients together a little. Dissolve the brewer’s yeast in the water and add to the flour.
Add the oil and knead the dough. When the flour has absorbed all the liquid, add the salt and continue to knead for another few minutes. Shape the dough into a ball, return to the bowl, cover with cling film and leave to proof in a warm place for 2-3 hours or until the dough has doubled in size.
When proofing is complete, transfer the first dough (schiacciatine) to a work surface, flatten slightly by hand and sprinkle 2/3 of the mixed seeds on top. Fold the dough twice over, firstly from top to centre and then from bottom to top, and repeat from left to centre and right to centre.
Turn the dough over so that the folds are facing downwards and roll out into a rectangle of 3-4 mm thick. Cut into rectangles (or whatever shape you prefer).
Arrange the schiacciatine on a baking tray lined with baking paper, prick all over with a fork, brush with oil, sprinkle with the remaining seeds, place in the preheated oven (200°C) and bake for 10-15 minutes or until they turn a golden brown, depending on your oven. To ensure an even colour, turn the tray around 2/3 of the way through cooking. When ready, remove from the oven and leave to cool.
In the meantime, shape the breadsticks. Transfer the buckwheat dough to a work surface. Pinch off small pieces of dough (around 40 g), shape them into long ropes by hand, bring the ends together and twist.
Roll the breadstick twists once again, pressing down a little to seal the spirals. Arrange on a baking-paper lined baking tray, place in a preheated oven (200°C) and bake for 15 minutes, then lower the temperature to 180°C and leave to dry for 15 minutes with the oven door lightly ajar. When ready, remove from the oven and leave to cool.
When your wholemeal and mixed seed schiacciatine and buckwheat grissini are ready, all that remains is to serve them with the mouth-wateringly moreish slices of Speck Alto Adige PGI and fresh mini mozzarella balls!
Slice the Speck Alto Adige PGI into fine matchsticks, place in a frying pan, sprinkle with sugar and fry for 5 minutes until crispy and caramelised. Take care not to burn. Remove from the pan and set to one side. Top the crème brûlée with the plum sauce and Speck Alto Adige PGI and serve.