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Recipe: 100% Whole Wheat Breadsticks (makes 16 long or 32 short breadsticks)

Breads - Assorted
100% WHOLE WHEAT BREADSTICKS



2 1/2 to 3 cups whole wheat flour, divided use
2 tablespoons vital wheat gluten
1/3 cup nonfat dry milk
1 envelope Fleischmann's RapidRise Yeast
2 teaspoons salt
1 cup water
2 tablespoons honey
2 tablespoons corn oil
1 egg

FOR THE EGG WASH:
1 egg white
1 tablespoon water
Sesame seeds, garlic salt or coarse salt (optional, for garnish)


Combine 1 1/2 cups flour, gluten, dry milk, yeast and salt in a large mixer bowl.

Heat 1 cup water, honey and oil to very warm (120 to 130 degrees F).

Add egg and honey/water mixture to flour mixture. Beat on medium speed of electric mixer for 2 minutes, scraping bowl frequently.

Stir in enough remaining flour by hand to make a moderately stiff dough. Turn out on lightly floured surface; knead until smooth and elastic, about 8 to 10 minutes. Cover and let dough rest 10 minutes.

Roll dough into 12x8-inch rectangle. Using a sharp knife, cut lengthwise into 16 strips. (If shorter bread sticks are desired, cut each strip in half.) Twist and place on greased baking pans. Note: strips can also be left flat or formed into bows, numbers, letters, knots or other decorative shapes. Cover and let rise until doubled, about 1 hour.

For the egg wash, combine egg white and 1 tablespoon water. Brush over bread sticks. Sprinkle with sesame seeds, garlic salt or coarse salt, if desired.

Bake in preheated 375 degree F oven for 15 to 18 minutes. Remove from baking sheets immediately. Serve warm.

Makes: 16 long breadsticks or 32 short breadsticks
Adapted from source: Fleishmann's Yeast
MsgID: 0226428
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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More recipes:
Recipes for Breadsticks

"Keep them dainty and small-more crunchy crust that way..." - From the recipe booklet: Bake the No-Knead Way, Pillsbury, 1946

"These crispy breadsticks can be made as thin as a pencil or as fat as a cigar. Coat them with any spice, herb, or seed you desire; replace the sesame seeds with the topping of your choice." - From: Ultimate Bread

"These are crunchy through and through if you cook them 25 minutes, a bit softer at 20 minutes. The recipe makes four dozen, but they won't last long." - From: Herbal Breads
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