100% Whole Wheat Breadsticks

100% Whole Wheat Breadsticks

Print Recipe

Yield

16 long breadsticks or 32 short breadsticks

Prep Time

0:30

Bake Time

15 to 18 minutes

Rise Time

1 hour

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Ingredients

2-1/2 to 3 cups whole wheat flour
2 tablespoons vital wheat gluten
1/3 cup nonfat dry milk
1 (2-1/4 tsp.) envelope Fleischmann's^® RapidRise Yeast
2 teaspoons salt
1 cup water
2 tablespoons honey
2 tablespoons corn oil
1 egg
Egg Wash
1 egg white
1 tablespoon water

Directions

Combine 1-1/2 cups flour, gluten, dry milk, yeast and salt in a large mixer bowl. Heat water, honey and oil to very warm (120 to 130F). Add egg and water mixture to large bowl. Beat on medium speed of electric mixer for 2 minutes, scraping bowl frequently. Stir in enough remaining flour by hand to make a moderately stiff dough.
Turn out on lightly floured surface; knead until smooth and elastic, about 8 to 10 minutes. Cover and let dough rest 10 minutes.
Roll dough into 12 x 8-inch rectangle. Using a sharp knife, cut lengthwise into 16 strips. If shorter bread sticks are desired, cut each strip in half. Twist and place on greased baking pans. Note: strips can also be left flat or formed into bows, numbers, letters, knots or other decorative shapes. Cover and let rise until doubled, about 1 hour.
Combine egg white and 1 tablespoon water. Brush over bread sticks. Sprinkle with sesame seeds, garlic salt or coarse salt, if desired. Bake in preheated 375F oven for 15 to 18 minutes. Remove from baking sheets immediately. Serve warm.

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