WHOLE WHEAT BREADSTICKS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Whole Wheat Breadsticks image

I didn't test a gluten-free breadstick. If you need one, try substituting the gluten-free flour mix by my colleague Melissa Clark for the wheat flour in this week's recipes. These grainy breadsticks can be irresistible, but that's all right -- they're much healthier than the restaurant variety.

Provided by Martha Rose Shulman

Categories     appetizer

Time 2h30m

Yield Two dozen breadsticks

Number Of Ingredients 7

2 teaspoons active dry yeast
1 1/2 cup lukewarm water
1 teaspoon honey, agave nectar, malt extract or rice syrup
1/4 cup extra virgin olive oil
2 cups whole-wheat flour
About 1 1/3 cups unbleached all-purpose flour
1 1/2 teaspoons salt

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.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 81 milligrams, Sugar 0 grams

Henry Nice
[email protected]

These breadsticks were a bit too salty for my taste. I think I'll try using less salt next time.


Attahiru Bashiru
[email protected]

These breadsticks were a great way to use up some leftover dough. They were quick and easy to make, and they were really tasty.


Dany Son ali
[email protected]

I'm not sure what I did wrong, but my breadsticks turned out really dense. I think I might have over-kneaded the dough.


Rayees Baset
[email protected]

These breadsticks were delicious! I served them with a side of roasted vegetables and they were the perfect meal.


Ashleigh Smith
[email protected]

These breadsticks were a bit too greasy for my taste. I think I'll try using less oil next time.


Nick Rao
[email protected]

I love that this recipe uses simple, everyday ingredients. I always have everything I need to make these breadsticks on hand.


Jenny wong
[email protected]

These breadsticks were perfect for dipping in my soup.


Hector Roman Jr
[email protected]

These breadsticks were a little bland for my taste. I think I'll try adding some herbs or spices next time.


Ady Rumy
[email protected]

I made these breadsticks for my kids and they loved them! They're a great after-school snack.


Sandhya BK
[email protected]

These breadsticks were really easy to make. I'm a beginner baker and I was able to follow the recipe without any problems.


joel jideofor
[email protected]

These breadsticks were a bit too dry for my taste. I think I'll try adding a little bit of butter or oil to the dough next time.


Sheikh Taahan
[email protected]

I'm not a huge fan of whole wheat bread, but these breadsticks were surprisingly good. They were light and fluffy, and the flavor was spot on.


Francisco Antonio Bernal Peña
[email protected]

These breadsticks were delicious! I served them with my favorite marinara sauce and they were perfect.


Mazhar Uddin
[email protected]

I love that this recipe uses whole wheat flour. It makes the breadsticks healthier and more nutritious.


Krish Mahato230
[email protected]

These whole wheat breadsticks were a hit at my party! They were so easy to make and they turned out perfectly crispy and flavorful. I will definitely be making these again.