Whole Wheat Breadsticks Recipes

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.

HONEY WHEAT BREADSTICKS

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed., When cycle is completed, turn dough onto a lightly floured surface. Divide into 16 portions; shape each into a ball. Roll each into an 8-in. rope. Place 2 in. apart on greased baking sheets., Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.

WHOLE-WHEAT AND WALNUT 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 walnut oil.
• Combine the whole-wheat flour, 1 cup of the unbleached all-purpose flour, the walnuts 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 walnut 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 or walnut oil. Cut the dough crosswise into four equal pieces. 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; you can flip them over halfway through for more even baking.) Remove from the heat, and cool on a rack. Shape and bake any remaining dough as instructed.

SOFT BREADSTICKS

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in the oil, salt, whole wheat flour and enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Let rest for 10 minutes. Divide into 14 portions. Roll each portion into a 9-in. x 1-in. rope. Place 1 in. apart on greased baking sheets. Cover and let rise for 20 minutes or until doubled. , Whisk egg and water; brush over dough. Sprinkle with toppings if desired. Bake at 375° for 15-20 minutes. Serve warm.

WHOLE WHEAT APRICOT SAGE BREADSTICKS

Steps:

• In a large bowl, combine the water, yeast & honey. Let stand 5 minutes, or until bubbly. Meanwhile, in a small saucepan over low, combine the milk & butter. Heat until warm but not hot. You should be able to comfortably leave your fingers in the mix. Add the sage to the milk, then set aside. To the yeast mix, add the salt, both flours and milk mixture. Use an electric mixer on low to mix until the ingredients form a soft dough. Mix in the apricots until evenly distributed. Let the dough rest in the bowl for 5 minutes. Transfer the dough to a lightly floured surface & knead for 5 minutes or until soft & supple. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap & let rise until doubled, about 30 minutes. Heat oven to 375. Coat a baking sheet with cooking spray. Transfer the dough to a lightly floured surface. Use your fingers to press the dough into a 10x14" rectangle. Cut the dough into 12 strips. Arrange the strips on the prepared pan, twisting them slightly. Let rise for 10 minutes. Bake until golden brown, about 15 minutes.