Bran and Honey Rye Breadsticks

Makes 24 breadsticks

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

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.

Starch

1-1/2

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