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Rye Breadsticks

 Rye Breadsticks
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.
16 ServingsPrep: 20 min. + rising Bake: 20 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 112 calories, 1 g fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 24 g carbohydrate, 3 g fiber, 4 g protein.