Pumpernickel and Rye Breadsticks

• 5 tablespoons unsalted butter
• 2 teaspoons caraway seeds
• 1 teaspoon coarse salt plus additional to taste
• 2 slices pumpernickel bread
• 2 slices rye bread

1. Preheat oven to 350F.
2. In a small saucepan melt butter with caraway seeds and 1 teaspoon salt.
3. Brush bread on both sides with butter mixture and slice lengthwise into 1/2-inch-wide strips.
4. On a baking sheet sprinkle breadsticks with additional salt and bake in lower third of oven, turning once, until golden brown and crisp, about 15 minutes.
5. Transfer breadsticks to a rack and cool completely.
6. Breadsticks may be made 2 days ahead and kept in a resealable plastic bag.

unsalted butter, caraway seeds, salt, bread, rye bread

Taken from www.epicurious.com/recipes/food/views/pumpernickel-and-rye-breadsticks-13091 (may not work)