"A lovely Scandinavian recipe full of robust flavor!"
1 1/4 cups
( 100* to 110*F)
1 (3/4 ounce) envelope
active dry yeast
( or margarine)
1 1/2-2 cups
melted butter or
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.
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.
Brush lightly with melted butter; sprinkle with caraway seed.
Bake at 400*F for 15 to 20 minutes or until done.
Remove from baking sheets; cool on wire racks. Enjoy!
Page 2 of 2
Rye Breadsticks With Caraway Seed (cont.)