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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1 package active dry yeast |
1 cup warm water (105° to 115°) |
1 1/2 tablespoons sugar |
2 1/2 cups bread flour, divided |
1 cup medium rye flour |
1 tablespoon yellow cornmeal |
1 teaspoon salt |
3/4 cup plain nonfat yogurt |
2 tablespoons margarine, softened |
1 1/2 teaspoons caraway seeds |
1 tablespoon bread flour |
vegetable cooking spray |
1 egg white |
1 tablespoon water |
1 teaspoon caraway seeds |
Directions:
1. Combine first 3 ingredients in a 1-cup liquid measuring cup; let stand 5 minutes.
2. Combine yeast mixture, 2 cups bread flour, rye flour, cornmeal, and salt in a large mixing bowl; beat at medium speed of an electric mixer until ingredients are well blended. Add yogurt, margarine, and 1 1/2 teaspoons caraway seeds; mix well. Gradually stir in enough of remaining 1/2 cup bread flour to make a soft dough.
3. Sprinkle 1 tablespoon bread flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 8 minutes). Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
4. Punch dough down, and divide into 16 equal portions; shape each portion into a 16-inch rope. Place on baking sheets coated with cooking spray.
5. Cover and let rise in a warm place, free from drafts, 15 minutes or until puffy. Combine egg white and 1 tablespoon water; brush breadsticks evenly with mixture. Sprinkle evenly with 1 teaspoon caraway seeds. Bake at 400° for 17 to 20 minutes or until golden.
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