By Martha Rose Shulman
- Total Time
- 2 hours 30 minutes
- Rating
- 4(10)
- Notes
- Read community notes
This breadstick has a particularly satisfying crunch. I used a combination of sesame, poppy and sunflower seeds, along with a teaspoon of nigella seeds for flavor.
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Ingredients
Yield:Two dozen breadsticks
- 2teaspoons active dry yeast
- 1½cup lukewarm water
- 1teaspoon honey, agave nectar, malt extract or rice syrup
- ¼cup extra virgin olive oil
- 2cups fine hard wheat durum semolina flour
- 1¼cups rice flour
- About ¼ cup whole-wheat flour or unbleached all-purpose flour
- 1½teaspoons salt
- 1egg white, beaten
- ½ to ¾cup mixed seeds, like sesame, sunflower, poppy, fennel and nigella more as desired
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)
107 calories; 3 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 3 grams protein; 103 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Dissolve the yeast in the water in a large bowl or in the bowl of a stand mixer. Stir in the honey, agave nectar, malt extract or rice syrup. Let stand for five minutes. Stir in the olive oil.
Step
2
Combine the semolina, rice flour and salt, and add to the liquid mixture. If kneading by hand, stir until you can turn the dough out onto a lightly floured surface; knead for 10 minutes, adding flour as necessary to keep the dough from sticking to your hands and worktop. If using an electric mixer, mix at medium speed for 8 to 10 minutes. Add flour as necessary so that the dough comes away from the sides of the bowl. The dough should be elastic and just slightly sticky.
Lightly flour your work surface or brush with olive oil. Using your hands or a rolling pin, roll the dough into a 14-by-4-inch rectangle. Make sure there is enough flour or oil underneath the dough so that it doesn’t stick to the work surface. Brush the top with oil. Cover with plastic wrap, then with a damp kitchen towel. Allow to rise for 1 to 1½ hours until nearly doubled. (If you need the workspace, lightly oil the underside of a sheet pan and place the dough on top.)
Step
4
Preheat the oven to 400 degrees with the racks positioned in the middle and upper thirds of the interior space. Brush sheet pans with olive oil. Cut the dough crosswise into four equal pieces. One at a time, cut each piece crosswise into six equal pieces. Roll each piece between the board and your hands as you as if you were making a rope until it is as long as the baking sheet. For a tighter strip, twist the strands from one end to the other. As you shape each breadstick, brush it with beaten egg white and roll it in the seed mixture (1 to 1½ teaspoons of seeds per breadstick). Place 1 inch apart on the baking sheets until you’ve filled two baking sheets. Continue to shape the remaining breadsticks while the first batch is baking.
Step
5
Place in the oven, and bake 15 minutes. Switch the pans top to bottom and front to back, and bake another 10 minutes until the breadsticks are nicely browned (they will be darker on the bottom). Remove from the heat, and cool on a rack. Shape and bake any remaining dough as instructed.
- Advance preparation: The breadsticks will keep for several days wrapped in an airtight container or in foil. They can be frozen and recrisped in a medium oven for 10 minutes.
Ratings
4
out of 5
10
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Cooking Notes
Evan
Easy, crunchy and delicious. We made a double recipe and the leftover breadsticks kept quite well for many days just out in the open.
deanne
Absolutely delicious. This was my first time making bread. My husband is going to fall in love with me all over again when he tastes these. One pan I could have kept in the oven for a few more minutes.
Cie
Converted to metric, then halved the recipe.
5g yeast
175 ml water
2.5 g honey
30 g EVOO
120 g durum semolina flour
90g rice flour
12 g whole wheat flour
3 g salt
This gave me a dough that was far too wet to knead by hand. Incorporated about 50g more flour while kneading.
So crunchy, flavorful and good! This will be one of my go-to recipes for breadsticks.
Evan
Easy, crunchy and delicious. We made a double recipe and the leftover breadsticks kept quite well for many days just out in the open.
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