Herbed Cheese Whole Wheat Breadsticks Recipes

BUMPY HERBED BREADSTICKS

Steps:

• Dissolve yeast in warm water in large bowl. Stir in all-purpose flour, basil, tarragon, oil and salt. Stir in enough whole wheat flour to make dough easy to handle (dough will be soft).
• Turn dough onto surface lightly sprinkled with whole wheat flour. Knead about 5 minutes or until smooth and elastic. Place dough in greased bowl; turn greased side up. Cover and let rise in warm place 1 to 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.)
• Grease 2 cookie sheets; sprinkle with cornmeal. Punch down dough. Divide into 24 equal parts. Roll and shape each part into rope, about 8 inches long, sprinkled with whole wheat flour if dough is too sticky. Place on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double.
• Heat oven to 400°F. Mix egg white and cold water; brush on breadsticks. Sprinkle with sesame seed. Bake about 15 minutes or until golden brown. Immediately remove from cookie sheets. Serve warm or cool.

WHOLE WHEAT BREADSTICKS

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 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-by4-inch rectangle. Make sure there is enough flour or oil underneath the dough 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. Brush sheet pans with olive oil. Cut the dough crosswise into four equal pieces. One at a time, cut each piece crosswise into six equal pieces. Roll each piece between the board and your hands, as if you were making it into 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.

PARMESAN-HERB BREADSTICKS

Steps:

• Brush 2 cookie sheets with olive oil; sprinkle with cornmeal. Roll each ball of dough into 9-inch rope. Place ropes about 1/2 inch apart on cookie sheets.
• Brush 2 tablespoons oil over dough. Break 36 small clusters of rosemary leaves off rosemary sprigs. Using 3 clusters for each breadstick, insert stem end of each cluster 1/4 inch deep into top of breadstick. Sprinkle cheese over dough. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until almost double.
• Heat oven to 350°. Bake 12 to 15 minutes or until light golden brown. Serve warm.

CRUNCHY HERBED WHOLE WHEAT BREADSTICKS

Steps:

• In a small bowl, add Lukewarm water, yeast and sugar.
• Give it a quick mix and keep it aside.
• The yeast mixture will take around 10 minutes to bloom.
• In a bowl of your stand mixer with hook attachment or a wide bowl add in the Flours, Bloomed yeast mixture and give it a quick mix.
• Now add the salt, sesame seeds, dry herbs (crush it slightly between your hands) and mix again.
• Now slowly add the milk and knead the dough.
• Do not add all the milk at one go, as different flours have different absorption capacity. Add it slowly.
• Once you get the dough all combined , knead the dough for 2-3 minutes in a stand mixer or 5-6 minutes with hand.
• Try to form a rough ball shape. Add oil slowly to the dough.
• Once you are able to make an elastic dough, let the dough rest until it doubles in size. (Around 1-1.5 hours)
• Once the dough is double in size, knead it for a min.
• Divide the dough into 2 equal size portions.
• Roll each dough into a large rectangle.
• Cut into 1-1.5 cm strips and roll each strip.
• Place this in a prepared baking sheet. Keep some space in between as they will rise during baking.
• Preheat the oven to 200 Deg C / 390 Deg F.
• Lightly brush the breadsticks with milk. (This is optional, but it gives a nice golden colour)
• Bake the breadsticks for 20-30 minutes in a preheated oven until golden brown. (I like to turn the breadsticks in between so that they are golden overall, this is an optional step.)
• Once done let them cool completely on the baking tray itself. Once cooled, store it in an airtight container.

HERBED CHEESE WHOLE WHEAT BREADSTICKS

Steps:

• In a large mixing bowl stir together 1/2 cup all-purpose flour and the yeast. Add water, honey, oil, and salt. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour, 1 tablespoon Parmesan cheese, and 1/2 teaspoon oregano.
• Turn the dough out on a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately soft dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (about 1 hour).
• Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Lightly grease two baking sheets.
• Roll dough into a 15x7-inch rectangle. Cut into fifteen 1-inch strips. Place strips on prepared baking sheets. (If desired, twist each strip 3 to 4 turns, stretching gently to form 10-inch-long twisted breadsticks. Place on prepared baking sheets and press ends to baking sheet.) Cover and let rise in warm place until nearly double (about 30 minutes). Brush breadsticks with egg white. In a small mixing bowl stir together 1 tablespoon Parmesan cheese and 1/2 teaspoon oregano. Sprinkle over breadsticks.
• Bake in a 375 degree F oven about 12 minutes or until golden brown. Remove from baking sheets. Cool on wire racks. Makes 15 breadsticks.

ITALIAN HERB AND CHEESE BREADSTICKS

Steps:

• On a lightly floured surface, roll dough into a 12-in. square. In a small bowl, mix butter, Italian seasoning and garlic; spread over dough. Sprinkle mozzarella cheese and 1/4 cup Parmesan cheese over butter mixture. Fold dough in thirds over filling; pinch seams to seal., Cut crosswise into twenty-four 1/2-in.-wide strips. Twist each strip 2 or 3 times. Place 2 in. apart on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 375°. Sprinkle with remaining Parmesan cheese. Bake until golden brown, 20-22 minutes. If desired, serve with marinara sauce.

HERBED CHEESE WHOLE WHEAT BREADSTICKS

Steps:

• In a large mixing bowl stir together 1/2 cup all-purpose flour and the yeast. Add water, honey, oil, and salt. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour, 1 tablespoon Parmesan cheese, 1/2 teaspoon oregano, and as much of the remaining all-purpose flour as you can.
• Turn the dough out on a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately soft dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (about 1 hour).
• Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Lightly grease two baking sheets.
• Roll dough into a 15x7-inch rectangle. Cut into fifteen 1-inch strips. Place strips on prepared baking sheets. (If desired, twist each strip 3 to 4 turns, stretching gently to form 10-inch-long twisted breadsticks. Place on prepared baking sheets and press ends to baking sheet.) Cover and let rise in warm place until nearly double (about 30 minutes). Brush breadsticks with egg white. In a small mixing bowl stir together 1 tablespoon Parmesan cheese and 1/2 teaspoon oregano. Sprinkle over breadsticks.
• Bake in a 375 degree F. oven about 12 minutes or until golden brown. Remove from baking sheets. Cool on wire racks. Makes 15 breadsticks.

HERBED SOFT BREADSTICKS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, egg, oil, sugar, salt, oregano, marjoram, thyme, garlic powder and 3 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a firm dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 12-in. rectangle. Cut into 6-in. x 1-in. strips. Place on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Brush with egg; sprinkle with herb seasoning. Bake at 400° for 9-12 minutes or until golden brown. Remove to wire racks.