Dill Seed Bread Sticks
|Cereal||1 Cup (16 tbs) (Kellog's All Bran Brand)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Active dry yeast||2 Tablespoon (Two 1 Tablespoon Packs)|
|Skim milk||1 Cup (16 tbs) (120 To 130 Degrees Fahrenheit)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Bread flour||1 Cup (16 tbs)|
|Dill seeds||2 Teaspoon|
|Whole wheat flour||1 Cup (16 tbs)|
|Egg white||1 , slightly beaten|
|Minced dry onion||1 Tablespoon|
In large electric mixer bowl, combine Kellogg's® All-Bran® cereal, sugar, yeast and salt.
Gradually add milk to cereal mixture.
Beat on medium speed 2 minutes, scraping bowl frequently.
Gradually add oil, bread flour and dill seeds.
Beat on high speed 2 minutes, scraping bowl frequently.
Change beaters to dough hooks or by hand gradually add whole wheat flour.
Knead on mixer or by hand 5 minutes until dough is smooth and elastic.
Place in oiled bowl, turning once to coat surface.
Cover lightly and let rise in warm place until doubled.
Punch dough down and divide into 12 portions.
Shape each portion into a 10-inch stick.
Place sticks about 1 inch apart on lightly greased baking sheet.
Brush with egg white and sprinkle with onion.
Bake in 400°F oven about 10 minutes or until golden brown.