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
- Measure warm water into a large bowl.
- Sprinkle in yeast; stir until dissolved.
- Add sugar, salt, 1 tablespoon caraway seed and softened margarine.
- Stir in rye flour.
- Beat until smooth.
- Add enough white flour to make a stiff dough.
- Turn out onto a lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
- Place in greased bowl, turning to grease top.
- 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)