Rye Breadsticks with Caraway Seed
Makes 24 sticks
1-1 / 4 cups warm water (100o to 110oF)
1 envelope FLEISCHMANN’S Active Dry Yeast
3 tablespoons sugar
1 teaspoon salt
1 tablespoon caraway seed
1 / 4 cup butter or margarine, softened
2 cups rye flour
1-1 / 2 to 2 cups all-purpose flour
Melted butter or margarine
Place 1 / 4 cup water in a bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, salt, caraway seed, butter, rye flour, and 1 / 2 cup all-purpose flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; divide in half. Cut each half into 12 equal pieces. Roll each piece into a rope about 6 inches long. Place on greased baking sheets, about 2 inches apart. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Brush lightly with melted butter; sprinkle with caraway seed. Bake at 400oF for 15 to 20 minutes or until done. Remove from baking sheets; cool on wire racks.
Serving size: 1 breadstick
Serving weight: 1.2 ounces (34 g)
Calories 90; Total fat 2.5 g; Saturated fat 0 g;
Cholesterol 0 mg; Sodium 115 mg; Carbohydrates 15 g;
Dietary fiber 2 g (1.7 g / oz); Sugars 2 g; Protein 2 g