Rye Breadsticks with Caraway Seed

Rye Breadsticks with Caraway Seed

Print Recipe

Yield

24 breadsticks

Prep Time

0:30

Bake Time

15 to 20 minutes

Rise Time

1 hour and 30 minutes

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Ingredients

1-1/4 cups warm water (100° to 110°F)
1 envelope Fleischmann's^® Active Dry Yeast
3 tablespoons sugar
1 teaspoon salt
1 tablespoon caraway seed
1/4 cup butter OR margarine, softened
2 cups rye flour
1-1/2 to 2 cups all-purpose flour
Melted butter OR margarine
Caraway seed

Directions

Place 1/4 cup water in a bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, salt, caraway seed, butter, rye flour, and 1 / 2 cup all-purpose flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; divide in half. Cut each half into 12 equal pieces. Roll each piece into a rope about 6 inches long. Place on greased baking sheets, about 2 inches apart. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Brush lightly with melted butter; sprinkle with caraway seed. Bake at 400^°F for 15 to 20 minutes or until done. Remove from baking sheets; cool on wire racks.

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