Soft Rye Bread Sticks With Caraway Seed

• 1 1/4 c. warm water (105~ to 115~)
• 3 Tbsp. sugar
• 1 Tbsp. caraway seed
• 2 c. rye flour
• melted margarine
• 1 pkg. dry yeast
• 1/2 tsp. salt
• 3 Tbsp. margarine, softened
• 1 1/2 to 2 1/2 c. all-purpose flour
• extra caraway seed for sprinkling

1. Measure warm water into a large bowl.
2. Sprinkle in yeast; stir until dissolved.
3. Add sugar, salt, 1 tablespoon caraway seed and softened margarine.
4. Stir in rye flour.
5. Beat until smooth.
6. Add enough white flour to make a stiff dough.
7. Turn out onto a lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
8. Place in greased bowl, turning to grease top.
9. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

warm water, sugar, caraway seed, rye flour, margarine, yeast, salt, margarine, flour, sprinkling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270666 (may not work)