Delicious, crunchy, healthy, rich and fragrant biscuits with anise, wine and olive oil. Easily and fit with cheese, soups, seafood, savory dips, pickles etc.. From radicio.com
Dry yeast: 7 g. (1 sachet)
Lukewarm water: 60 ml (1/4 cup)
Flour: 240 g. about a little extra for kneading
Semolina: 240 g.
anise seeds: 25 g. (1/4 cup)
Sesame: 28 g. (3 tablespoons)
Pepper: 1/4 teaspoon
Salt: 1 teaspoon
Ελαιόλαδο : 150 ml (1/2 mug and 2 tablespoons extra)
Dry white wine: 60 ml (1/4 cup)
lukewarm water: 115 ml
in 60 ml lukewarm water add the yeast and stir to dissolve.
In a bowl put the flour, semolina, anise, sesame, salt and pepper and stir well. Make a puddle in the center and add the olive oil. Rub with your hands olive oil and flour, get wet all over. Then add the yeast, wine and 115 ml lukewarm water. Mix and knead for 3 – 4 minutes. Cover the dough and let it rest for 15 minutes. Knead again the dough 5 minutes. Make the ball and put it in a lightly greased bowl. The cover with lightly oiled plastic film and leave in warm place to rise, until doubled in volume, About an hour.
Press the dough to deflate and divide into 3 equal parts. With these do oblong loaf, length 30 of about. Put them in a large pan, lined with greaseproof paper baking, leaving about 5 from. apart.
With special pastry cutter or sharp knife, Cut the loaf into slices 2 – 2,5 from. thickness. Cover with oiled film and leave in a warm place to rise for 40 – 50 minutes.
Preheat oven to 240 degrees.
Uncover the loaf and bake for 20 minutes (They will get golden color).
Remove from the oven. Downloading the oven temperature to 80 degrees.
Once you can catch without going bust, divide the loaves into rusks. Spread the biscuits in the pan with the broad surfaces horizontal and put it back in the oven. Bake for about 70 minutes, turning upside down, least once. When the nuts get completely dry and golden color, Remove from the oven. Dish nuts on a rack to cool completely. The store in an airtight vessel. withstand about 20 days.