Pumpkin grissini

Mix the flour with salt. Dissolve the yeast and syrup in 70 g water. Add the mixture to the flour, stir a little and add the rest of the water, pumpkin purée and olive oil. Knead until the dough becomes elastic and separates from the bowl. If necessary, add some flour. Cover the bowl with cling film and leave in a warm place to rise. Knead the risen dough lightly on a floured table and divide into small equal pieces (about 30 g each). Sprinkle some sesame and poppy seeds on the table. Roll the pieces of dough into long sticks (the length of the baking tray) and then dredge them in the seeds. Put them on a baking tray lined with parchment paper and bake in the oven at 200 °C until golden (15–20 minutes). Allow the grissini to cool completely before serving. This way they will be nice and crisp.