HCG Grissini Breadsticks (Phase 2 & 3)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1/2 cup Warm Water1 package Active Dry Yeast (Approx 2.5 tsp)1 teaspoon Sugar (Cannot use Stevia as yeast will not activate)1 1/4 cups Plain Flour, (set 1/2 cup aside for yeast)1/2 cup Whole Wheat Flour (fresh ground if possible)2 tablespoons Olive Oil (238 cals - use sparingly when greasing trays etc) 1 teaspoon Sea SaltHerbs & Spices for flavouring if desired
Total time: 55 minutes, plus rising time
Servings: Makes 4 dozen breadsticks
HCG Diet: Allows 2 per day - Enough for a 23 day phase 2 course. Need a second batch for a 40 day phase 2 course
1. In a large bowl, combine the water with the yeast, sugar and 1/2 cup of the plain flour. Set aside for 10 minutes, until bubbly.
2. Stir in the remaining plain flour, whole wheat flour, olive oil and salt and knead until smooth and elastic for about 5 minutes. Alternatively, combine ingredients in a bread machine to knead. Set machine to 1 pound or 450 gram loaf size.
3. Wash out the (yeast) bowl and coat it with a thin layer of olive oil (remember it's loaded with calories). Place the dough in the bowl, cover with plastic wrap and allow to rise in a warm place for 1 hour. Alternatively turn oven on for about 2 minutes, then turn it off. Put the dough in a heat proof bowl (if not already) to rise and cover the bowl with a small towel.
4. Remove the dough from the bowl and divide it into four pieces on a floured surface. Roll out each piece into a rectangle, 4 by 12 inches (10x30cm). Cut the dough lengthwise into 1/3 inch-wide (approx 1cm) strips. Place the strips about 1/2 inch (approx 1.5cm) apart on a greased baking sheet or a baking sheet lined with parchment/baking paper. Repeat with the remaining dough. Allow the grissini to rise until puffed, about 30 minutes. Meanwhile, heat the oven to 400F or 200C degrees.
5.Bake the grissini, in batches, on the top shelf of the oven until lightly browned, about 10 minutes, rotating halfway through. Cool on a rack and continue until all the grissini are baked. Cool, then store in a sealed bag or long container, being careful not to break them.
Servings: Makes 4 dozen breadsticks
HCG Diet: Allows 2 per day - Enough for a 23 day phase 2 course. Need a second batch for a 40 day phase 2 course
1. In a large bowl, combine the water with the yeast, sugar and 1/2 cup of the plain flour. Set aside for 10 minutes, until bubbly.
2. Stir in the remaining plain flour, whole wheat flour, olive oil and salt and knead until smooth and elastic for about 5 minutes. Alternatively, combine ingredients in a bread machine to knead. Set machine to 1 pound or 450 gram loaf size.
3. Wash out the (yeast) bowl and coat it with a thin layer of olive oil (remember it's loaded with calories). Place the dough in the bowl, cover with plastic wrap and allow to rise in a warm place for 1 hour. Alternatively turn oven on for about 2 minutes, then turn it off. Put the dough in a heat proof bowl (if not already) to rise and cover the bowl with a small towel.
4. Remove the dough from the bowl and divide it into four pieces on a floured surface. Roll out each piece into a rectangle, 4 by 12 inches (10x30cm). Cut the dough lengthwise into 1/3 inch-wide (approx 1cm) strips. Place the strips about 1/2 inch (approx 1.5cm) apart on a greased baking sheet or a baking sheet lined with parchment/baking paper. Repeat with the remaining dough. Allow the grissini to rise until puffed, about 30 minutes. Meanwhile, heat the oven to 400F or 200C degrees.
5.Bake the grissini, in batches, on the top shelf of the oven until lightly browned, about 10 minutes, rotating halfway through. Cool on a rack and continue until all the grissini are baked. Cool, then store in a sealed bag or long container, being careful not to break them.
Nutritional Info Amount Per Serving
- Calories: 21.8
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 48.5 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 0.2 g
- Protein: 0.6 g
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