Bran And Honey Rye Breadsticks
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 1⁄2 Cup (24 tbs) (At 110 F)|
|All-purpose flour||3 3⁄4 Cup (60 tbs) (Divided)|
|Vegetable oil||1 Tablespoon|
|Rye flour||1 Cup (16 tbs)|
|Whole bran cereal||1⁄2 Cup (8 tbs)|
|Skim milk||3 Tablespoon|
1. Dissolve yeast and sugar in warm water in large bowl. Let stand 10 minutes. Add 1 cup all-purpose flour, honey, oil and salt. Beat with electric mixer at medium speed 3 minutes. Stir in rye flour, bran cereal and additional 2 cups all-purpose flour or enough to make moderately stiff dough.
2. Knead dough on lightly floured surface 10 minutes or until smooth and elastic, adding remaining 3/4 cup all-purpose flour as necessary to prevent sticking. Place in greased bowl; turn over to grease surface. Cover with damp cloth; let rise in warm place 40 to 45 minutes or until doubled in bulk.
3. Spray 2 baking sheets with nonstick cooking spray. Punch dough down. Divide into 24 equal pieces on lightly floured surface. Roll each piece into an 8-inch rope. Place on prepared baking sheets. Cover with damp cloth; let rise in warm place 30 to 35 minutes or until doubled in bulk.
4. Preheat oven to 375°F. Brush breadsticks with milk. Bake 18 to 20 minutes or until breadsticks are golden brown. Remove from baking sheets. Cool on wire racks.