Whole Wheat Breadsticks With Sesame Recipes

WHOLE-WHEAT BREADSTICKS WITH SESAME

Steps:

• Dissolve the yeast in the water in a large bowl or in the bowl of a stand mixer. Stir in the honey, agave nectar, malt extract or rice syrup. Let stand for five minutes. Stir in the olive oil.
• Combine the whole-wheat flour, 1 cup of the unbleached all-purpose flour, 1/4 cup of the sesame seeds and the salt. Add to the liquid mixture. If kneading by hand, stir until you can turn the dough out onto a lightly floured surface; knead for 10 minutes, adding flour as necessary to keep the dough from sticking to your hands and worktop. If using an electric mixer, mix at medium speed for 8 to 10 minutes. Add flour as necessary so that the dough comes away from the sides of the bowl. The dough should be elastic and just slightly sticky.
• Lightly flour your work surface or brush with olive oil. Using your hands or a rolling pin, roll the dough into a 14-by-4-inch rectangle. Make sure there is enough flour or oil underneath the dough so that it doesn't stick to the work surface. Brush the top with oil. Cover with plastic wrap, then with a damp kitchen towel. Allow to rise for 1 to 1 1/2 hours until nearly doubled. (If you need the workspace, lightly oil the underside of a sheet pan and place the dough on top.)
• Preheat the oven to 400 degrees with the racks positioned in the middle and upper thirds of the interior space. Brush sheet pans with olive oil. Cut the dough crosswise into four equal pieces. Brush each piece with beaten egg white, then roll each piece in 1 tablespoon of the remaining sesame seeds, until coated. Cut each piece crosswise into six equal pieces. Roll each between the board and your hands as if you were making a rope until it is as long as the baking sheet. For a tighter strip, twist the strands from one end to the other. Place 1 inch apart on the baking sheets until you've filled two baking sheets. Continue to shape the remaining breadsticks while the first batch is baking.
• Place in the oven, and bake 15 minutes. Switch the pans top to bottom and front to back, and bake another 10 minutes until the breadsticks are nicely browned (they will be darker on the bottom). Remove from the heat, and cool on a rack. Shape and bake any remaining dough as instructed.

WHOLE WHEAT BREADSTICKS

Steps:

• Dissolve the yeast in the water in a large bowl or in the bowl of a stand mixer. Stir in the honey, agave nectar, malt extract or rice syrup. Let stand for five minutes. Stir in the olive oil.
• Combine the whole-wheat flour, 1 cup of the unbleached all-purpose flour and the salt. Add to the liquid mixture. If kneading by hand, stir until you can turn the dough out onto a lightly floured surface; knead for 10 minutes, adding flour as necessary to keep the dough from sticking to your hands and worktop. If using an electric mixer, mix at medium speed for 8 to 10 minutes. Add flour as necessary so that the dough comes away from the sides of the bowl. The dough should be elastic and just slightly sticky.
• Lightly flour your work surface or brush with olive oil. Using your hands or a rolling pin, roll the dough into a 14-by4-inch rectangle. Make sure there is enough flour or oil underneath the dough that it doesn't stick to the work surface. Brush the top with oil. Cover with plastic wrap, then with a damp kitchen towel. Allow to rise for 1 to 1 1/2 hours until nearly doubled. (If you need the workspace, lightly oil the underside of a sheet pan and place the dough on top.)
• Preheat the oven to 400 degrees with the racks positioned in the middle and upper thirds. Brush sheet pans with olive oil. Cut the dough crosswise into four equal pieces. One at a time, cut each piece crosswise into six equal pieces. Roll each piece between the board and your hands, as if you were making it into a rope, until it is as long as the baking sheet. For a tighter strip, twist the strands from one end to the other. Place 1 inch apart on the baking sheets until you've filled two baking sheets. Continue to shape the remaining breadsticks while the first batch is baking.
• Place in the oven, and bake 15 minutes. Switch the pans top to bottom and front to back, and bake another 10 minutes until the breadsticks are nicely browned (they will be darker on the bottom). Remove from the heat, and cool on a rack. Shape and bake any remaining dough as instructed.

SOFT BREADSTICKS

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in the oil, salt, whole wheat flour and enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Let rest for 10 minutes. Divide into 14 portions. Roll each portion into a 9-in. x 1-in. rope. Place 1 in. apart on greased baking sheets. Cover and let rise for 20 minutes or until doubled. , Whisk egg and water; brush over dough. Sprinkle with toppings if desired. Bake at 375° for 15-20 minutes. Serve warm.

CRUNCHY HERBED WHOLE WHEAT BREADSTICKS

Steps:

• In a small bowl, add Lukewarm water, yeast and sugar.
• Give it a quick mix and keep it aside.
• The yeast mixture will take around 10 minutes to bloom.
• In a bowl of your stand mixer with hook attachment or a wide bowl add in the Flours, Bloomed yeast mixture and give it a quick mix.
• Now add the salt, sesame seeds, dry herbs (crush it slightly between your hands) and mix again.
• Now slowly add the milk and knead the dough.
• Do not add all the milk at one go, as different flours have different absorption capacity. Add it slowly.
• Once you get the dough all combined , knead the dough for 2-3 minutes in a stand mixer or 5-6 minutes with hand.
• Try to form a rough ball shape. Add oil slowly to the dough.
• Once you are able to make an elastic dough, let the dough rest until it doubles in size. (Around 1-1.5 hours)
• Once the dough is double in size, knead it for a min.
• Divide the dough into 2 equal size portions.
• Roll each dough into a large rectangle.
• Cut into 1-1.5 cm strips and roll each strip.
• Place this in a prepared baking sheet. Keep some space in between as they will rise during baking.
• Preheat the oven to 200 Deg C / 390 Deg F.
• Lightly brush the breadsticks with milk. (This is optional, but it gives a nice golden colour)
• Bake the breadsticks for 20-30 minutes in a preheated oven until golden brown. (I like to turn the breadsticks in between so that they are golden overall, this is an optional step.)
• Once done let them cool completely on the baking tray itself. Once cooled, store it in an airtight container.

HONEY WHEAT BREADSTICKS

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed., When cycle is completed, turn dough onto a lightly floured surface. Divide into 16 portions; shape each into a ball. Roll each into an 8-in. rope. Place 2 in. apart on greased baking sheets., Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.

SESAME WHEAT BREAD

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, honey, shortening, salt, egg, sesame seeds, whole wheat flour and 1-1/2 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Brush with butter; sprinkle with sesame seeds if desired. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

SESAME SEED BREADSTICKS

Steps:

• Line a large baking sheet with parchment paper.
• Spread sesame seeds on wax paper.
• In a mixing bowl combine flour(s), yeast, salt & sugar.
• Add oil & enough water to make a soft dough. Knead for one minute with a KitchenAid mixer or about 50 times by hand on a barely floured surface. DO NOT ADD TOO MUCH FLOUR WHEN KNEADING.
• On an unfloured surface, roll into 12 8-inch sticks & coat each stick with sesame seeds. If seeds don't stick, rub a little oil on your hands when rolling.
• Place on baking sheet & let rise in a warm place until double (45 min - 1 hour)
• Preheat oven to 325° F and bake for 25 minutes.
• Turn the breadsticks over and bake another 20-25 minutes.
• Test the fattest breadstick and if it's still soft in the middle, turn oven off and prop open the door. Let the oven cool down for about 20 minutes. Return baking sheet to the oven with the door open a few inches for up to an hour until breadsticks are totally dry throughout.
• Cool completely. Store in a sealed container.