Salted Caraway Rye Breadsticks

Savory rye breadsticks are perfect with soup or salad or on their own as a quick snack.

Step: 1

Dissolve the yeast in water and honey in the bowl of a stand mixer fitted with a dough hook. Allow to stand for 5 minutes or until a creamy foam forms. Add olive oil, Diamond Crystal® Fine Sea Salt, caraway seed, onion powder, and garlic powder. Mix until blended. Cover and allow to rest for 15 minutes.

Step: 2

Stir 2 cups of flour into the yeast mixture and mix, adding as much additional flour as necessary for dough to pull away from the sides of the bowl and form a ball on the hook. Knead on low speed for 6 to 8 minutes until smooth and slightly sticky.

Step: 3

Transfer the dough to an oiled bowl, turning to coat. Cover and let rise for about an hour or until doubled.

Step: 4

Stir dough down. Cover bowl again and refrigerate for 4 to 6 hours or overnight to relax the dough.

Step: 5

Line a baking sheet with parchment paper. Lightly scatter half the Diamond Crystal® Coarse Sea Salt and half the whole caraway seeds over the surface.

Step: 6

Divide the dough in quarters; cover and refrigerate all but one quarter at a time. Divide each quarter into 6 equal pieces and roll each into a rope about 12 inches long. Place each on the prepared pan and lightly press down. Repeat with the rest of the dough.

Step: 7

Cover the baking sheet lightly and allow to rest for 30 minutes.

Step: 8

Preheat oven to 400 degrees F (200 degrees C).

Step: 9

Spray or brush each rope with water and sprinkle with the remaining Diamond Crystal® Coarse Sea Salt and caraway seeds.

Step: 10

Bake in preheated oven until nicely browned, 20 to 25 minutes.

Step: 11

Transfer to a rack to cool.

Per Serving: 76 calories; protein 2.1g; carbohydrates 14.8g; fat 0.9g; sodium 362.3mg.

The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.