Cooking Through A Cookbook

Pumpernickel Grissini with Horseradish Créme Fraîche Dip Review


Recipe 97 from The Smitten Kitchen Cookbook by Deb Perelman


This recipe can be found in Deb Perelman’s “The Smitten Kitchen Cookbook” on pages 288-289 or on these sites:

Wizard Recipes


I was excited to see this recipe come up because who has ever made bread sticks like this before?! How fun! The one thing I wrinkled my nose up for was seeing the rye flour and caraway seeds on the ingredients list. Yuck.

I have never been a fan of rye bread so I was pretty sure this was going to be on my “I don’t like this even a little bit” list.

I was right…I don’t even sort of like these but they were fun to make! I couldn’t find rye flour anywhere so I did end up just adding in more white flour. And yet it still tasted like rye because of the caraway seeds so if you’re in the same predicament then hopefully that substitute works for you.

I did not hold a lot of hope for my yeast because it was past it’s expiration date. But I keep it in the fridge like you’re supposed to do to get more life out of it. It must be doing the trick because if you see below, it bubbled nicely! Yeast is hard to come by this Quarentine so I’m greatful it worked.

Though this a yeast dough, there is very little rise on it. At first that made me nervous because that didn’t make sense but it’s heavier so it didn’t get the rise a typical bread dough gets. I wasn’t sure what to think of that when I saw my dough after the hour had passed. But it did just enough to give the dough some rise in the end where the strips go from a flat piece of dough to a nice puffed bread stick!

Let’s side bar and talk about kitchen tools for a quick sec….I’ve talked about this pastry mat before but I can’t help bragging about it again. It helps keep dough at temperature but also keeps your counter tops clean. It’s so big and covers a sizeable area which makes any dough easy to roll. I love it for pie dough or others that have butter and need to stay cold. My counters, I’ve learned through trial and error, melt the butter so it becomes a mess very quickly when working with it. Pastry Mat to the rescue! It’s becoming a MUST HAVE item on my list of things needed in a kitchen!

When it comes to cutting the dough, I pulled out my pizza and crust cutter because it was much easier to get straight lines using this. I wasn’t having luck with my knife. The pizza cutter is also time saving.

I want to try to play with these flavors and find something I’m more excited about because they are fun to make. My husband loves them and said they reminded him of his grandmother who used to have rye bread all the time. Glad to help bring back good memories with these :)

That’s about all I have to say for these guys. Make these if you love rye bread! You’ll enjoy them!

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