Wholemeal Grissini /Grissini integrali

                                                           Originally from Piedmont,
                             traditionally still made by hand and often still with wholemeal flour
                                The semolina helps to make them light and easily crumbled.

 2 tbsp(10g) fresh Yeast
2/3 cup(150ml) lukewarm water
1 cup (120g) unbleached all purpose (plain) flour
1  1/2 cup ( 180g) wholemeal flour
1 cup (120g) semolina
 1 tsp salt
2 tbsp extra virgin olive oil


 Dissolve the yeast in the water
In a bowl, mix the flour, 3/4 cup (90g) of the semolina, the salt, olive oil and water and yeast.
Knead for 10 min, until the dough is smooth. Set aside to rise in a floured bowl until doubled in volume.
 Punch down the dough and shape into long sticks like thick pencils. Roll them in the remaining semolina.
Bake in a preheated oven 200C (400F) for 15 min or until slightly golden



Source: The Heritage of Italian Cooking by Lorenza De' Medici Stucchi

 and my own variation

grissini  with amaranth ( equivalent of semolina )