Rye Breadsticks With Caraway Seed
- 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
- 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!
water, active dry yeast, sugar, salt, caraway seed, butter, rye flour, flour, butter, caraway seed
Taken from www.food.com/recipe/rye-breadsticks-with-caraway-seed-341162 (may not work)