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    You are in: Home / Recipes / Rye Breadsticks With Caraway Seed Recipe
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    Rye Breadsticks With Caraway Seed

    Rye Breadsticks With Caraway Seed. Photo by Tea Jenny

    1/2 Photos of Rye Breadsticks With Caraway Seed

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    1 hrs 45 mins

    20 mins

    Sharon123's Note:

    A lovely Scandinavian recipe full of robust flavor!

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    Ingredients:

    Yield:

    sticks

    Units: US | Metric

    Directions:

    1. 1
      Place 1/4 cup water in a bowl. Sprinkle in yeast; stir until dissolved. Add remaining 1 cup water, sugar, salt, caraway seed, butter, rye flour, and 1/2 cup all-purpose flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
    2. 2
      Punch the dough down; divide in half. Cut each half into 12 equal pieces. Roll each piece into a rope about 6 inches long. Place on greased baking sheets, about 2 inches apart. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
    3. 3
      Brush lightly with melted butter; sprinkle with caraway seed.
    4. 4
      Bake at 400*F for 15 to 20 minutes or until done.
    5. 5
      Remove from baking sheets; cool on wire racks. Enjoy!

    Ratings & Reviews:

    • on August 09, 2013

      55

      I haven't made bread sticks in many years and I'd never made them with rye until today. The recipe was made for ZWT 9, Scandinavia. Loved the rye-caraway mix, I know it's classic but there is a good reason why, it's delicious. I've put all but 4 into the freezer to use later with soups and stews. I think I should add that if you have not made bread sticks before there is nothing to be afraid of. You just make the bread dough and then and then have fun rolling them into logs. It's just like playing with clay when you were a kid. :D

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 05, 2010

      55

      I think these are just great, much better than your plain white breadsticks, as you say full of robust flavor. I made them exactly as the recipe said and they turned out great. I found myself nibbling at them every time I went past them in the kitchen. We will have them with soup for dinner tomorrow. Thank you for posting. Made for ZWT#6 2010

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 06, 2009

      45

      The instructions were not always clear (was it 1/4 cup of butter or 1 - 4 cups of butter? I went with 1/4) but the result was not bad - although I learned that you cannot eat them just out of the oven. Initially, the sticks tasted bland, but the taste settled and improved after an hour or so. They were good as a snack. I think next time I will put more salt into the dough, and possibly make the sticks smaller.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rye Breadsticks With Caraway Seed

    Serving Size: 1 (817 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 85.1
     
    Calories from Fat 20
    23%
    Total Fat 2.2 g
    3%
    Saturated Fat 1.2 g
    6%
    Cholesterol 5.0 mg
    1%
    Sodium 111.6 mg
    4%
    Total Carbohydrate 14.6 g
    4%
    Dietary Fiber 1.7 g
    6%
    Sugars 1.6 g
    6%
    Protein 2.0 g
    4%

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