Amaranth Rye Sticks
Submitted by DavidB
Crispy rye breadsticks flavored with caraway and molasses, rolled in sesame seeds. Dense, chewy interior with a crunchy crust.
YIELD
36 piecesPREP
15 minCOOK
20 minREADY
35 minRye flour gets a nutritional boost from amaranth flour in these rustic breadsticks that bake up golden and crisp.
Caraway seeds add that classic rye bread flavor, while a touch of molasses brings subtle sweetness and helps the crust brown beautifully.
Rolling the sticks in sesame seeds before baking creates a nutty, crunchy coating that makes them irresistible for dipping in soup or snacking straight up.
Pro Tips
- Kneading time: Five minutes of kneading develops just enough gluten to hold the sticks together without making them tough.
- Even rolling: Roll each piece into sticks of equal length and thickness so they bake evenly; uneven sticks mean some burn while others stay doughy.
- Water spray: Spraying the sticks with water just before baking creates steam that gives them that signature crispy crust.
Ingredients
Directions
Dissolve yeast in warm water; stir in milk, molasses, and salt.
Stir in flour and caraway seeds. Knead dough about five minutes. Cut into 36 pieces and roll into sticks approximately five inches long. Roll in sesame seeds.
Place on an oiled baking sheet, spray with water, then bake at 425 degrees F. for 18 to 20 minutes, or until lightly browned.
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