WHOLE-WHEAT BREADSTICKS WITH SESAME
Sesame seeds are used in both the dough and the coating of these nutty-tasting breadsticks.
Provided by Martha Rose Shulman
Categories appetizer
Time 2h30m
Yield Two dozen breadsticks
Number Of Ingredients 9
Steps:
- Dissolve the yeast in the water in a large bowl or in the bowl of a stand mixer. Stir in the honey, agave nectar, malt extract or rice syrup. Let stand for five minutes. Stir in the olive oil.
- Combine the whole-wheat flour, 1 cup of the unbleached all-purpose flour, 1/4 cup of the sesame seeds and the salt. Add to the liquid mixture. If kneading by hand, stir until you can turn the dough out onto a lightly floured surface; knead for 10 minutes, adding flour as necessary to keep the dough from sticking to your hands and worktop. If using an electric mixer, mix at medium speed for 8 to 10 minutes. Add flour as necessary so that the dough comes away from the sides of the bowl. The dough should be elastic and just slightly sticky.
- Lightly flour your work surface or brush with olive oil. Using your hands or a rolling pin, roll the dough into a 14-by-4-inch rectangle. Make sure there is enough flour or oil underneath the dough so that it doesn't stick to the work surface. Brush the top with oil. Cover with plastic wrap, then with a damp kitchen towel. Allow to rise for 1 to 1 1/2 hours until nearly doubled. (If you need the workspace, lightly oil the underside of a sheet pan and place the dough on top.)
- Preheat the oven to 400 degrees with the racks positioned in the middle and upper thirds of the interior space. Brush sheet pans with olive oil. Cut the dough crosswise into four equal pieces. Brush each piece with beaten egg white, then roll each piece in 1 tablespoon of the remaining sesame seeds, until coated. Cut each piece crosswise into six equal pieces. Roll each between the board and your hands as if you were making a rope until it is as long as the baking sheet. For a tighter strip, twist the strands from one end to the other. Place 1 inch apart on the baking sheets until you've filled two baking sheets. Continue to shape the remaining breadsticks while the first batch is baking.
- Place in the oven, and bake 15 minutes. Switch the pans top to bottom and front to back, and bake another 10 minutes until the breadsticks are nicely browned (they will be darker on the bottom). Remove from the heat, and cool on a rack. Shape and bake any remaining dough as instructed.
Nutrition Facts : @context http, Calories 99, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 90 milligrams, Sugar 0 grams
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gbaderogeorge oluwatemilorun
[email protected]I'm not a fan of whole wheat bread, but these breadsticks were really good. I'll definitely be making them again.
Abwaa Sera
[email protected]These breadsticks are delicious! I love the crispy texture and the flavor of the sesame seeds.
Rishu Raj Yadav
[email protected]I'm allergic to sesame seeds. Can I substitute another seed, like poppy seeds?
Geet princess Geet
[email protected]These breadsticks are a great way to get kids involved in the kitchen. They're easy to make and kids love them.
Jan Saha
[email protected]I made these breadsticks for a potluck and they were a big hit. Everyone raved about them.
Tristan Hart
[email protected]These breadsticks are a bit bland. I think I would add some garlic or herbs next time.
Victoria Zengeya
[email protected]I've never made breadsticks before, but these turned out great! I'm so glad I tried this recipe.
Allen Jr Crawford Lee
[email protected]These breadsticks are a great way to use up leftover whole wheat flour.
Stephanie Harrington
[email protected]I'm not a baker, but I was able to make these breadsticks without any problems. The instructions were easy to follow.
Aghilas Kiki
[email protected]These breadsticks are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious!
Attique Mughal
[email protected]I've made these breadsticks several times and they always turn out great. They're a family favorite.
Mercyline Obonyo
[email protected]These breadsticks are perfect for dipping in soup or sauce. They're also great on their own.
mtemi imu mtemi imu
[email protected]I made these breadsticks for my kids and they loved them! They're a great after-school snack.
IKERl Ifesinachi
[email protected]These breadsticks were a bit too salty for my taste. I think I would use less salt next time.
Keabetswe Letsoalo
[email protected]I'm not a huge fan of whole wheat bread, but these breadsticks were really good. The sesame seeds added a nice flavor.
Xtylish Sayco
[email protected]These breadsticks are so easy to make and they taste amazing! I love that they're whole wheat so I can feel good about eating them.
Quentin Ingham
[email protected]The breadsticks were a bit dry for my taste, but they were still good. I think I would add a little more butter or oil next time.
safdy honi
[email protected]I made these breadsticks for a party and they were a hit! Everyone loved them and they were gone in minutes. I will definitely be making them again.
Diedrick Flietstra
[email protected]These whole wheat breadsticks are a delicious and healthy snack or side dish. They're easy to make and can be customized with your favorite toppings.