Pumpernickel Grissini with Horseradish Crème Fraîche Dip

Grissini:
- ½ cup (120 ml) warm water
- 1 packet (2¼ teaspoons) active dry yeast
- 1 teaspoon molasses
- 1 teaspoon sugar
- 1 cup (125 grams) all-purpose flour, plus more for counter
- ¼ cup (30 grams) whole-wheat flour
- ½ cup (65 grams) rye flour
- 1 tablespoon cocoa powder
- 2 teaspoons caraway seeds
- 1½ teaspoons fine sea salt
- 2 tablespoons (30 grams or 30 ml) butter, melted and cooled, or olive oil, plus olive oil for bowl
- 1 cup (225 grams) crème fraîche
- 4 teaspoons (20 grams) grated prepared horseradish, or more to taste
- ½ teaspoon table salt
- 1 teaspoon white wine vinegar
Instructions:
They make a surprisingly popular snack for my weirdo toddler and they’re really fun to put out at a party with an unforgettable tangy, rich dip.
- In a small dish, whisk together the water, yeast, molasses, and sugar. Set aside for 10 minutes, after which the mixture should be foamy. (If it’s not, your yeast is probably past its prime, and should be replaced. Let’s hope this hasn’t happened.)
- Combine the flours, cocoa, caraway seeds, and salt in a large bowl. Pour in the melted butter or olive oil and the yeast mixture, and stir until a craggy mass of dough comes together. Turn it out onto a lightly floured counter, and knead the dough for a few minutes, until it becomes smooth and somewhat elastic. Wipe out the mixing bowl, and coat it with olive oil. Return the dough to the bowl, cover the bowl with plastic wrap, and let it rise in a warm spot for an hour.
- Meanwhile, oil two large baking sheets, or line them with parchment paper; set trays aside.
- After an hour has passed, turn the dough back out onto your counter, and gently deflate it by pressing down on it with your palms. Divide the dough in half. Roll the first half into a rough rectangle, about 8 by 12 inches. Cut the dough lengthwise into ¼-inch strips, and transfer them to one of the prepared baking sheets, keeping them a breadstick width apart. Repeat with second half of dough on second tray. Cover the trays loosely with a towel, and let the grissini rise for another 30 minutes.
- Meanwhile, preheat your oven to 400 degrees. Bake the breadsticks, one tray at a time, in the top third of the oven, until they’re a shade darker and puffed, about 10 minutes. Rotate your tray halfway through if you fear your oven bakes unevenly. Bake remaining tray in the same manner. Cool trays completely on a rack.
- When ready to serve, mix together the dip ingredients in a small bowl. Serve with grissini.