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Yogurt-Rye Breadsticks

Yogurt-Rye Breadsticks

Oxmoor House JANUARY 1995

  • Yield: 16 breadsticks.


  • 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.

Nutritional Information

Amount per serving
  • Calories: 131
  • Calories from fat: 14%
  • Fat: 2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.3g
  • Carbohydrate: 23.7g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 175mg
  • Calcium: 0.0mg

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Yogurt-Rye Breadsticks Recipe