Seeded Breadsticks

These breadsticks freeze very well. To thaw, let stand at room temperature for 1 hour, then heat in the toaster oven for 2–3 minutes until hot.

Serves: 18Hands-on: 45 minutesTotal: 2 hours 45 minutesDifficulty: Medium

Serves: 18

Ingredients

  • 1 cup plus 1 Tbsp. warm water, divided
  • 2 packages (¼ oz.) active dry yeast
  • ½ cup skim milk
  • 2 Tbsp. honey
  • 2 Tbsp. olive oil
  • 1 tsp. salt
  • 1 ½ cups whole-wheat flour
  • 1 cup cornmeal
  • 2½ cups bread flour
  • 1 egg white
  • ½ cup poppy seeds, dill seeds, sesame seeds or any combination

Directions

  • In a large bowl, combine 1 cup warm water and yeast; let stand for 10 minutes until bubbly. Add milk, honey, olive oil, and salt and mix well. Stir in whole-wheat flour, cornmeal, and ½ cup bread flour; beat for 1 minute.
  • Stir in enough bread flour to make a firm dough. Turn onto floured surface and knead for 10 minutes. Place dough in greased bowl, turning to grease top. Cover and let rise for 1 hour.
  • Punch down dough and let stand for 10 minutes.
  • On shallow plate, combine egg white and water and beat until foamy. On another shallow plate, combine seeds and salt and mix well.
  • Divide dough in half, then divide those halves into thirds, then into thirds again to make 18 pieces. Roll each piece into a 1" wide rope. Dip in egg-white mixture, then in seed mixture to coat. Place on cookie sheet.
  • Let breadsticks rise for 30 minutes. Preheat oven to 375°F. Bake breadsticks for 12–17 minutes or until deep golden brown and crisp. Let cool on wire racks.

Recipe Information

Serves: 18

Ingredients

  • 1 cup plus 1 Tbsp. warm water, divided
  • 2 packages (¼ oz.) active dry yeast
  • ½ cup skim milk
  • 2 Tbsp. honey
  • 2 Tbsp. olive oil
  • 1 tsp. salt
  • 1 ½ cups whole-wheat flour
  • 1 cup cornmeal
  • 2½ cups bread flour
  • 1 egg white
  • ½ cup poppy seeds, dill seeds, sesame seeds or any combination

Directions

  • In a large bowl, combine 1 cup warm water and yeast; let stand for 10 minutes until bubbly. Add milk, honey, olive oil, and salt and mix well. Stir in whole-wheat flour, cornmeal, and ½ cup bread flour; beat for 1 minute.
  • Stir in enough bread flour to make a firm dough. Turn onto floured surface and knead for 10 minutes. Place dough in greased bowl, turning to grease top. Cover and let rise for 1 hour.
  • Punch down dough and let stand for 10 minutes.
  • On shallow plate, combine egg white and water and beat until foamy. On another shallow plate, combine seeds and salt and mix well.
  • Divide dough in half, then divide those halves into thirds, then into thirds again to make 18 pieces. Roll each piece into a 1" wide rope. Dip in egg-white mixture, then in seed mixture to coat. Place on cookie sheet.
  • Let breadsticks rise for 30 minutes. Preheat oven to 375°F. Bake breadsticks for 12–17 minutes or until deep golden brown and crisp. Let cool on wire racks.

Nutrition Information

Nutrition Information
Amount per serving
Calories160
Total Fat4g
Saturated Fat0g
Cholesterol0mg
Sodium140mg
Total Carbohydrate28g
Dietary Fiber3g
Sugars2g
Protein5g