Rye Breadsticks with Caraway Seed

This recipe contains a good source of fiber.

Rye Breadsticks with Caraway Seed


24 breadsticks

Prep Time


Bake Time

15 to 20 minutes

Rise Time

1 hour and 30 minutes

Right arrow icon


  • 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


  1. 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.
  2. 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.
  3. 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.

you may also like