Publisher Photo
Publisher Photo
I love to experiment with bread recipes. This one is a favorite of my children and grandchildren. The soft, chewy breadsticks are delicious with a casserole or hearty bowl of soup.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min.

Ingredients

  • 1 tablespoon active dry yeast
  • 1-1/2 cups warm water (110° to 115°), divided
  • 2 tablespoons honey
  • 2 cups whole wheat flour
  • 1 cup rye flour
  • 1 to 1-1/2 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in 1/2 cup warm water. Add honey; let stand for 5 minutes. Stir in the remaining water, whole wheat flour, rye flour and enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide dough into 16 pieces. Roll each into a 10-in. rope. Place 2 in. apart on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Yield: 16 breadsticks.
Originally published as Rye Breadsticks in Best of Country Breads 2000, p105

Nutritional Facts

1 each: 112 calories, 1g fat (0 saturated fat), 0 cholesterol, 2mg sodium, 24g carbohydrate (3g sugars, 3g fiber), 4g protein.

  • 1 tablespoon active dry yeast
  • 1-1/2 cups warm water (110° to 115°), divided
  • 2 tablespoons honey
  • 2 cups whole wheat flour
  • 1 cup rye flour
  • 1 to 1-1/2 cups all-purpose flour
  1. In a large bowl, dissolve yeast in 1/2 cup warm water. Add honey; let stand for 5 minutes. Stir in the remaining water, whole wheat flour, rye flour and enough all-purpose flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide dough into 16 pieces. Roll each into a 10-in. rope. Place 2 in. apart on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.
  3. Bake at 350° for 20-25 minutes or until golden brown. Yield: 16 breadsticks.
Originally published as Rye Breadsticks in Best of Country Breads 2000, p105

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