|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 Cup (16 tbs) (At 120 To 130 F)|
|Cooking oil||1 Tablespoon|
|Rye flour/Whole wheat flour||3⁄4 Cup (12 tbs)|
|Toasted wheat germ/Cornmeal||1⁄4 Cup (4 tbs)|
|Snipped parsley||2 Tablespoon|
|Nonstick cooking spray||1|
|Egg white||1 , slightly beaten|
In a small mixing bowl combine 1 cup of the all-purpose flour, yeast, and salt. Stir in water and cooking oil. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the bowl. Beat on high speed for 3 minutes. Using a spoon, stir in rye or whole wheat flour, wheat germ or cornmeal, and parsley. Stir in as much of the remaining all-purpose flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place till double (about 1 hour).
Punch dough down. Turn out onto a lightly floured surface. Divide dough into 4 portions. Cover; let rest for 10 minutes. Meanwhile, spray a large baking sheet with nonstick coating. Divide each dough portion into 6 pieces. Roll each piece into an 8-inch rope. Place on baking sheet. Cover; let rise in a warm place till nearly double (about 30 minutes). Mix together egg white and water. Brush over breadsticks. Sprinkle with parsley, if desired. Bake in a 375° oven about 15 minutes or till light brown. Transfer to a wire rack. Cool completely. Store breadsticks in an airtight container.