n the bowl of a stand mixer, combine the whole wheat flour, water, honey and yeast. Stir with a wooden spoon to combine and let sit for 10 minutes. The mixture will be foamy when it's ready.
Add the remaining ingredients.
Add the all-purpose flour, olive oil, and salt.
Mix on low speed with the dough hook attachment until combined, and then on medium speed for 5 to 7 minutes until the dough is smooth and shiny.
Remove the dough from the mixer bowl and transfer it to a small bowl. Drizzle a tiny amount of olive oil over the dough and roll it around until it has been coated. Cover with a tea towel and let it rest in a warm place for one hour or until doubled in bulk.
Preheat the oven and prep the baking sheets. When the dough is ready, preheat your oven to 425°F and line 2 or 3 baking sheets with parchment paper.
To make several varieties from this one batch of dough, divide dough (optional).
Punch the dough down and divide into portions.
For plain grissini, shape the dough into a rough, flat rectangle. Slice a finger-sized piece from the long length of the rectangle with a sharp
knife or a bench scrapper.
Roll it into a long, irregularly shaped long strip and place on the baking sheet. Continue with the remaining dough, placing the dough strips about 1/2" apart.
If, for some reason, it is sticky, sprinkle a small amount of four on your surface before rolling.
For rosemary grissini, knead about 1 teaspoon of finely chopped rosemary (do not chop the stem, only the herb part of the rosemary)into the dough and roll into long, irregularly shaped long strips.
Place on the baking sheet. Continue with the remaining dough, placing the dough strips about 1/2" apart.
If you want to twist them, pick it up and twist into a swirl.
Let the grissini rest for a few minutes before baking, so they puff up a bit, about 15 minutes.
Place the baking sheets with grissini into the oven and bake for 10 to 15
At 5 minutes, rotate the pans and check their progress. If you rolled your grissini very thin, keep an eye on them as they could burn quickly.
Take out the grissini when they are golden brown.
Carefully move the grissini to a cooling rack to cool. Once they are cool, store
them in an airtight container (for up to 2 to 3 days) until ready to serve.