Bran and Honey Rye Breadsticks the Editors of Publications International, Ltd.
Bran and Honey Rye Breadsticks
Makes 24 breadsticks
|1||package (1/4 ounce) active dry yeast|
|1-1/2||cups warm water (110°F)|
|3-3/4||cups all-purpose flour, divided|
|1||tablespoon vegetable oil|
|1||cup rye flour|
|1/2||cup whole bran cereal|
|1/2||cup fat-free (skim) milk|
- Combine yeast, sugar and warm water in large bowl. Let stand 5 minutes until bubbly. Add 1 cup all-purpose flour, honey, oil and salt. Beat with electric mixer at medium speed 3 minutes. Stir in rye flour, bran cereal and 2 cups all-purpose flour or enough to make moderately stiff dough.
- Turn out onto lightly floured surface. Knead about 10 minutes adding enough remaining flour to make a smooth and elastic dough. Place in greased bowl; turn over to grease surface. Cover with damp cloth; let rise in warm place 40 to 45 minutes or until doubled in bulk.
- Spray 2 baking sheets with nonstick cooking spray. Punch dough down. Divide into 24 equal pieces on lightly floured surface. Roll each piece into an 8-inch rope. Place on prepared baking sheets. Cover and let rise in warm place 30 to 35 minutes or until doubled in bulk.
- Preheat oven to 375°F. Brush breadsticks with milk. Bake 18 to 20 minutes or until breadsticks are golden brown. Remove from baking sheets. Cool on wire racks.
|Serving Size:||1 breadstick|
|Calories from Fat||9 %|
|Total Fat||1 g|
|Saturated Fat||<1 g|
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