Whole Wheat Bread Sticks Recipe

1      Reviews by:    Jerri Louise Mark   Whole Wheat Bread Sticks Recipe, where Italian bakers gave the world a civilizing gift when they invented bread sticks, these using yeast, sugar, salt, all-purpose flour, whole wheat flour and egg whites to bake this tasty bread stick recipe. 1220

INGREDIENTS

• 1 package active dry yeast
• 2/3 cup warm (105° to 115° F) water
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 2 to 2 1/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 egg white, beaten with 1 teaspoon water

DIRECTIONS

• Sprinkle yeast over the water in large bowl of electric mixer. Add sugar. Let stand until yeast is soft (about 5 minutes). Add salt and oil. Add 1 1/2 cups of the all-purpose flour; mix to blend. Then beat at medium speed until smooth and elastic (about 5 minutes). Stir in whole wheat flour and about 1/4 cup more all-purpose flour to make a stiff dough.
• Turn dough out onto a board or pastry cloth coated with some of the remaining 1/4 to 1/2 cup all-purpose flour. Knead until dough is smooth and satiny and small bubbles form just under surface (about 5 minutes), adding just enough flour to prevent dough from being sticky. Turn dough in a greased bowl. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in bulk (45 minutes to 1 hour).
• Punch dough down. Cover with inverted bowl and let rest for 10 minutes. Divide into halves, then cut each half into 18 pieces. Using palms of hands, roll each piece into strands about 8 inches long. Place strands parallel and about 1/2 inch apart on greased baking sheets. Let rise until strands look puffy (15 to 20 minutes).
• Preheat oven to 325° F. Brush bread sticks lightly with egg white mixture. Bake until crisp and lightly browned (35 to 40 minutes). Transfer to wire racks to cool.
• TO MAKE BRAIDED BREAD STICKS: Roll each piece of dough into a very thin strand about 16 inches long. Cut into 2 equal strands; twist loosely together. Pinch ends together to seal.