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.
Oxmoor House Cooking Light Collection
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.