Last we have easy and delicious rye breadsticks. Use these as dippers for either of your cheesy dips.
Rye breadsticks recipe
Adapted from Food.com
- 1 tablespoon active dry yeast
- 1-1/2 cups warm water (temperature 115 degrees F), divided
- 2 tablespoons maple syrup
- 2 cups white whole-wheat flour, divided
- 1 cup bread flour
- 1 cup rye flour
- 1 tablespoon caraway seeds
- Line a large baking sheet with a Silpat liner, and set aside.
- To a large bowl, add the yeast, 1/2 cup of water and the maple syrup. Give a gentle stir, and let sit for about 5 minutes or until the yeast looks slightly bubbly.
- Add in the remaining water, 1 cup of white whole-wheat flour, the bread flour, rye flour and caraway seeds. Sprinkle in the remaining flour until a soft dough is formed.
- Flour a clean working surface, and dump out the dough. Knead by hand for 6 – 8 minutes. Make sure to add more flour while kneading if the dough gets sticky or sticks to the work surface.
- Using a bench knife, divide the dough into 16 equal pieces.
- Roll each piece into a 10-inch-long breadstick.
- Add to the prepared baking sheet, lightly cover, and let rise for about 30 minutes.
- When you’re ready to bake, heat the oven to 350 degrees F, and bake for about 30 minutes, until golden brown.
St. Patrick’s Day desserts
Updated by Bethany Ramos on 2/29/16