Whole Wheat Salt Sticks
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||3⁄4 Cup (12 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Anise seed||1 Teaspoon|
|Caraway seed||1 Tablespoon|
|Whole wheat flour||1 Cup (16 tbs)|
|All-purpose flour||1 1⁄2 Cup (24 tbs)|
1 Preheat the oven to 425°Fahrenheit.
2 In a bowl, dissolve yeast in warm water.
3 Add in molasses, sugar, salt, oil, anise seed and caraway seed; stir well.
4 Mix in whole wheat flour, stirring well.
5 In another bowl, sift all-purpose flour, measure and blend in to the dough, mixing well. (If dough seems too soft, add 1/4 to 1/2 cup additional all-purpose flour.)
6 On lightly floured boardout the dough, turn and knead until smooth and elastic, for about 10 minutes.
7 Shape into a ball and place into a greased bowl.
8 Turn the dough over to bring greased side up; set aside covered with a cloth.
9 Allow to stand in warm place free from draft and let rise until double in bulk, for about 3 hours.
10 Punch down the risen dough.
11 Roll on lightly floured board into a circle 1/4 inch thick.
12 Cut into 10 pie-shaped pieces.
13 Beginning at the wide end, roll up tightly, .
14 Seal the point edge firmly.
15 On a lightly greased baking sheet, arrange the pieces with point underneath.
16 Set in a warm place and let rise until double in bulk, for 30 to 45 minutes.
17 Brush with water and sprinkle with salad salt.
18 Bake in the oven for 15 minutes.
19 Serve as desired.
Serving size: Complete recipe
Calories 1646 Calories from Fat 197
% Daily Value*
Total Fat 23 g34.9%
Saturated Fat 2.8 g14.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3933.2 mg163.9%
Total Carbohydrates 328 g109.4%
Dietary Fiber 28.8 g115.4%
Sugars 62.9 g
Protein 44 g87.5%
Vitamin A 1.6% Vitamin C 7%
Calcium 39.3% Iron 129%
*Based on a 2000 Calorie diet