Name: Rye Breadsticks With Caraway Seed
Prep time: 1 h 45 min
Cook time: 20 min
Total time: 2 h 5 min
Yield: 24 sticks
Ingredients: 1 1/4 cups warm water (100* to 110*F); 1 (3/4 ounce) envelope active dry yeast; 3 tablespoons sugar; 1 teaspoon salt; 1 tablespoon caraway seed; 1/4 cup butter, softened (or margarine); 2 cups rye flour; 1 1/2-2 cups all-purpose flour; melted butter or margarine; caraway seed

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Recipe by Sharon123

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Rye Breadsticks With Caraway Seed created by Tea Jenny

A lovely Scandinavian recipe full of robust flavor!

Ready In:: 2hrs 5mins
Yields:
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ingredients

1 ¹⁄₄ cups warm water (100* to 110*F)
1 (3/4 ounce) envelope active dry yeast
3 tablespoons sugar
1 teaspoon salt
1 tablespoon caraway seed
¹⁄₄ cup butter, softened (or margarine)
2 cups rye flour
1 ¹⁄₂ - 2 cups all-purpose flour
melted butter or margarine
caraway seed

directions

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!

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RECIPE MADE WITH LOVE BY

@Sharon123

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@Sharon123

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"A lovely Scandinavian recipe full of robust flavor!"

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review by Annacia

8/9/2013

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

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review by Tea Jenny

6/5/2010

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

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photo by Tea Jenny

6/5/2010

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photo by Tea Jenny

6/5/2010

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review by Vlada

2/6/2009

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.

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