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Rye Bread Sticks Recipe
|Active dry yeast||2 Tablespoon (2 Package)|
|Warm water||2 1⁄2 Cup (40 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Soft margarine||1⁄2 Cup (8 tbs)|
|Rye flour||4 Cup (64 tbs), sifted|
|Caraway seed||2 Tablespoon|
|Whole wheat flour||4 Cup (64 tbs)|
|Egg yolk||1 , beaten|
Calories 1075 Calories from Fat 260
% Daily Value*
Total Fat 29 g45.2%
Saturated Fat 4.3 g21.7%
Trans Fat 0.1 g
Cholesterol 46.3 mg
Sodium 700 mg29.2%
Total Carbohydrates 184 g61.4%
Dietary Fiber 43.3 g173.3%
Sugars 14.2 g
Protein 37 g74.4%
Vitamin A 2.1% Vitamin C 2.7%
Calcium 16.7% Iron 78.8%
*Based on a 2000 Calorie diet
Add all ingredients except whole wheat flour and egg yolk mixture and beat until smooth.
Cover and let rise in a warm place (85°) about 45 minutes.
Stir in whole wheat flour slowly; then turn dough out onto lightly floured board and knead until smooth (about 10 minutes).
Divide dough into quarters; cut each quarter into 12 equal pieces.
Shape each piece into a stick about 6 inches long.
Place about 2 inches apart on greased baking sheets.
Cover with towels and let rise in a warm place about 30 minutes or until doubled in bulk.
Preheat oven to 400°.
Brush sticks with egg yolk mixture and sprinkle with more caraway seeds as desired.
Bake 15 minutes or until done.
Remove from baking sheets and cool on wire racks.
Store in airtight tins or freeze until needed.