Description

1. In the bowl of a food processor with the metal blade, combine the flour, rye flour, flaxseed, salt, and yeast. Pulse to combine.
2. In a liquid measuring cup, combine 2/3 cup (149 grams) of cold water with the olive oil. With the food processor running, add the liquids to the dry ingredients in a thin stream.
3. Continue processing until the dough more or less holds together (it will not form a ball because it is too sticky at this point) and for about 30 seconds beyond that. The total processing time should be about 90 seconds.
4. Transfer the dough to a lightly oiled, covered container.
5. Let rise at room temperature until the dough doubles in volume, about one hour.
6. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
7. Divide the dough into two pieces. While working with the first piece, cover and refrigerate the other.
8. On a lightly floured counter, pat the dough into a rectangle of roughly 8 x 4 inches.
9. Sprinkle the dough evenly with your choice of topping(s).
10. With a pizza cutter or chef’s knife, cut the dough into 12 strips.
11. On a flour-free section of counter, roll each dough strip into a snake the length of your baking sheet. Space them evenly across the sheet.
12. Spray or brush the grissini lightly with olive oil.
13. Bake for 25-30 minutes, until well browned.
14. Cool on a wire rack.