Rye Caraway Breadsticks
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons active dry yeast
- 1½cup lukewarm water
- 1teaspoon honey, agave nectar, malt extract or rice syrup
- ¼cup extra virgin olive oil
- 1cup rye flour
- 1cup whole-wheat flour
- About 1⅓ cups unbleached all-purpose flour
- 3tablespoons caraway seeds
- 1½teaspoons salt
Nutritional analysis per serving (24 servings)
82 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 2 grams protein; 81 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dissolve the yeast in the water in a large bowl or in the bowl of a stand mixer. Stir in the honey, agave nectar, malt extract or rice syrup. Let stand for five minutes. Stir in the olive oil.
- Step 2
Combine the rye flour, whole-wheat flour, 1 cup of the unbleached all-purpose flour, caraway seeds and the salt. Add to the liquid mixture. If kneading by hand, stir until you can turn the dough out onto a lightly floured surface; knead for 10 minutes, adding flour as necessary to keep the dough from sticking to your hands and worktable. If using an electric mixer, mix at medium speed for 8 to 10 minutes. Add flour as necessary so that the dough comes away from the sides of the bowl. The dough should be elastic and just slightly sticky.
- Step 3
Lightly flour your work surface or brush with olive oil. Using your hands or a rolling pin, roll the dough into a 14-by-4-inch rectangle. Make sure there is enough flour or oil underneath the dough so that it doesn’t stick to the work surface. Brush the top with oil. Cover with plastic wrap, then with a damp kitchen towel. Allow to rise for 1 to 1½ hours until nearly doubled. (If you need the workspace, lightly oil the underside of a sheet pan and place the dough on top.)
- Step 4
Preheat the oven to 400 degrees with the racks positioned in the middle and upper thirds of the interior space. Brush sheet pans with olive oil. Cut the dough crosswise into four equal pieces. Cut each piece crosswise into six equal pieces. Roll each between the board and your hands as you were making a rope until it is as long as the baking sheet. For a tighter strip, twist the strands from one end to the other. Place 1 inch apart on the baking sheets until you’ve filled two baking sheets. Continue to shape the remaining breadsticks while the first batch is baking.
- Step 5
Place in the oven, and bake 15 minutes. Switch the pans top to bottom and front to back, and bake another 10 minutes until the breadsticks are nicely browned. (They will be darker on the bottom; if you want them more evenly browned, flip the breadsticks over halfway through.) Remove from the heat, and cool on a rack. Shape and bake any remaining dough as instructed.
- Advance preparation: The breadsticks will keep for several days in an airtight container or wrapped in foil. They can be frozen and recrisped in a medium oven for 10 minutes.
Private Notes
Comments
Fun to make and a fun treat to have around to munch on or grab. I followed the recipe exactly, and they look like the photo except much longer (as long as a sheet pan, per the instructions). At the end, I flattened a few pieces of the dough into crackers just to see how they’d turn out and that also turned out well. I love the taste - caraway is underrated!
My husband disagrees and thinks they’re fabulous
So so. I brushed with Olive oil and sprinkled salt to bring out more flavor and balance the caraway seed. On their own a little boring. Along slide a German meal they will improve.