Yogurt-Rye Breadsticks

Oxmoor House
16 breadsticks.


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1 package active dry yeast
1 cup warm water (105° to 115°)
1 1/2 tablespoons sugar
2 1/2 cups bread flour, divided
1 cup medium rye flour
1 tablespoon yellow cornmeal
1 teaspoon salt
3/4 cup plain nonfat yogurt
2 tablespoons margarine, softened
1 1/2 teaspoons caraway seeds
1 tablespoon bread flour
Vegetable cooking spray
1 egg white
1 tablespoon water
1 teaspoon caraway seeds


Combine first 3 ingredients in a 1-cup liquid measuring cup; let stand 5 minutes.

Combine yeast mixture, 2 cups bread flour, rye flour, cornmeal, and salt in a large mixing bowl; beat at medium speed of an electric mixer until ingredients are well blended. Add yogurt, margarine, and 1 1/2 teaspoons caraway seeds; mix well. Gradually stir in enough of remaining 1/2 cup bread flour to make a soft dough.

Sprinkle 1 tablespoon bread flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 8 minutes). Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch dough down, and divide into 16 equal portions; shape each portion into a 16-inch rope. Place on baking sheets coated with cooking spray.

Cover and let rise in a warm place, free from drafts, 15 minutes or until puffy. Combine egg white and 1 tablespoon water; brush breadsticks evenly with mixture. Sprinkle evenly with 1 teaspoon caraway seeds. Bake at 400° for 17 to 20 minutes or until golden.

Created date

August 2009

Nutritional Information

Calories 131
Caloriesfromfat 14 %
Fat 2 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.3 g
Carbohydrate 23.7 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 175 mg
Calcium 0.0 mg