Bran and Honey Rye Breadsticks
the Editors of Publications International, Ltd.
Bran and Honey Rye Breadsticks
Yield
Makes 24 breadsticks
Ingredients
| 1 | package (1/4 ounce) active dry yeast |
| 1 | teaspoon sugar |
| 1-1/2 | cups warm water (110°F) |
| 3-3/4 | cups all-purpose flour, divided |
| 1 | tablespoon honey |
| 1 | tablespoon vegetable oil |
| 1/2 | teaspoon salt |
| 1 | cup rye flour |
| 1/2 | cup whole bran cereal |
| 1/2 | cup fat-free (skim) milk |
Preparation
- 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.
Nutritional Information
| Serving Size: | 1 breadstick |
| Calories | 104 |
| Calories from Fat | 9 % |
| Total Fat | 1 g |
| Saturated Fat | <1 g |
| Cholesterol | <1 mg |
| Carbohydrate | 21 g |
| Fiber | 1 g |
| Protein | 3 g |
| Sodium | 53 mg |
Dietary Exchange
| Starch | 1-1/2 |
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