Prep 20 mins
Cook 25 mins
This recipe is from the 2008 Taste of Home cookbook, Baking Classics.Preparation time does not include the 30 minutes needed for the formed sticks to rise, & cooking time is calculated for all the sticks being baked at the same time.
- 1 tablespoon active dry yeast
- 1 1⁄2 cups warm water, divided (110 to 115 degrees F)
- 2 tablespoons honey
- 2 cups whole wheat flour
- 1 cup rye flour
- 1 cup all-purpose flour (or more, if needed)
- Grease 1 large baking sheet & set aside.
- In a large bowl, dissolve yeast in 1/2 cup warm water, then add the honey & let stand for 5 minutes.
- Stir in the remaining water, whole wheat flour, rye flour & enough all purpose flour to form a soft dough.
- Turn onto a floured surface & knead until smooth & elastic, about 6 to 8 minutes. DO NOT LET IT RISE at this time.
- Divide dough into 16 pieces, then roll each into a 10-inch rope. Place each rope 2 inches apart on the prepared baking sheet, then cover & let rise in a warm place until doubled, about 30 minutes.
- When ready to bake, preheat oven to 350 degrees F & bake for 20 to 25 minutes or until golden brown. Serve warm.
I added 1 tsp of salt and am glad I did because otherwise I would have found the sticks too bland. Next time I will probably add 1 1/2 tsp of salt because they could still use a little more. I made them into small individual breads (10 pc) and the dough was a delight to work with. The flour measurement was right on, used it all except maybe 2 tbsp of all purpose flour. I will for sure make again.
Very flavorful, and a nice twist from regular bread sticks. Had absolutely no trouble with the yeast rising either. Made recipe as posted and enjoyed these with a spaghetti dinner. Made for PRMR tag..