RYE CARAWAY BREADSTICKS
Rye and caraway have always been a match made in heaven, but until now I never thought of using them in something other than Jewish rye bread and rye crisps.
Provided by Martha Rose Shulman
Categories appetizer
Time 2h30m
Yield Two dozen breadsticks
Number Of Ingredients 9
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 rye flour, whole-wheat flour, 1 cup of the unbleached all-purpose flour, caraway 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 worktable. 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. Cut each piece crosswise into six equal pieces. Roll each between the board and your hands as 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; if you want them more evenly browned, flip the breadsticks over halfway through.) Remove from the heat, and cool on a rack. Shape and bake any remaining dough as instructed.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 81 milligrams, Sugar 0 grams
RYE BREADSTICKS WITH CARAWAY SEED
Make and share this Rye Breadsticks With Caraway Seed recipe from Food.com.
Provided by Sharon123
Categories Yeast Breads
Time 2h5m
Yield 24 sticks
Number Of Ingredients 10
Steps:
- Place 1/4 cup water in a bowl. Sprinkle in yeast; stir until dissolved. Add remaining 1 cup water, sugar, salt, caraway seed, butter, rye flour, and 1/2 cup all-purpose flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- Punch the dough down; divide in half. Cut each half into 12 equal pieces. Roll each piece into a rope about 6 inches long. Place on greased baking sheets, about 2 inches apart. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
- Brush lightly with melted butter; sprinkle with caraway seed.
- Bake at 400*F for 15 to 20 minutes or until done.
- Remove from baking sheets; cool on wire racks. Enjoy!
Nutrition Facts : Calories 85.1, Fat 2.2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 111.7, Carbohydrate 14.6, Fiber 1.7, Sugar 1.7, Protein 2
SALTED CARAWAY RYE BREADSTICKS
Savory rye breadsticks are perfect with soup or salad or on their own as a quick snack.
Provided by Diamond Crystal Salt
Categories Diamond Crystal® Salt
Time 8h
Yield 24
Number Of Ingredients 12
Steps:
- Dissolve the yeast in water and honey in the bowl of a stand mixer fitted with a dough hook. Allow to stand for 5 minutes or until a creamy foam forms. Add olive oil, Diamond Crystal® Fine Sea Salt, caraway seed, onion powder, and garlic powder. Mix until blended. Cover and allow to rest for 15 minutes.
- Stir 2 cups of flour into the yeast mixture and mix, adding as much additional flour as necessary for dough to pull away from the sides of the bowl and form a ball on the hook. Knead on low speed for 6 to 8 minutes until smooth and slightly sticky.
- Transfer the dough to an oiled bowl, turning to coat. Cover and let rise for about an hour or until doubled.
- Stir dough down. Cover bowl again and refrigerate for 4 to 6 hours or overnight to relax the dough.
- Line a baking sheet with parchment paper. Lightly scatter half the Diamond Crystal® Coarse Sea Salt and half the whole caraway seeds over the surface.
- Divide the dough in quarters; cover and refrigerate all but one quarter at a time. Divide each quarter into 6 equal pieces and roll each into a rope about 12 inches long. Place each on the prepared pan and lightly press down. Repeat with the rest of the dough.
- Cover the baking sheet lightly and allow to rest for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Spray or brush each rope with water and sprinkle with the remaining Diamond Crystal® Coarse Sea Salt and caraway seeds.
- Bake in preheated oven until nicely browned, 20 to 25 minutes.
- Transfer to a rack to cool.
Nutrition Facts : Calories 75.6 calories, Carbohydrate 14.8 g, Fat 0.9 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 362.3 mg, Sugar 0.4 g
CARAWAY RYE
A simple,down to earth recipe that I love. I live in an area that loves their rye bread, and everyone enjoys this version!
Provided by pammyowl
Categories Grains
Time 4h5m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Blend all ingredients together, knead for 7-10minutes, by hand or machine. Your dough should be smooth and a bit sticky,as that is the nature of rye bread dough.
- Place in a lightly oiled bowl, cover with a damp cloth or lightly oiled (I use cooking spray) cling film. Let rise until doubled, about an hour, maybe longer depending on the room temperature
- Gently deflate, and form as you like. Free form or in a bread pan. I bake it free form, on a sheet pan lined with parchment paper.
- Preheat the oven to 375, and let the bread rise until it is almost doubled.
- Slash with a sharp exacto , a lame or a serrated knife. Every method works, but I prefer an exacto.
- Spritz with water and place in the hot oven.
- Bake for 15 minutes, turn the pan for even browning and bake for 15 minutes more, or until the internal temperature is 190 or sounds hollow when tapped.
- * Or you can throw all the ingredients in a bread machine set on the dough cycle, let rise in the machine and then continue with above instructions.
SALTED CARAWAY RYE BREADSTICKS
Savory rye breadsticks are perfect with soup or salad or on their own as a quick snack.
Provided by Diamond Crystal Salt
Categories Diamond Crystal® Salt
Time 8h
Yield 24
Number Of Ingredients 12
Steps:
- Dissolve the yeast in water and honey in the bowl of a stand mixer fitted with a dough hook. Allow to stand for 5 minutes or until a creamy foam forms. Add olive oil, Diamond Crystal® Fine Sea Salt, caraway seed, onion powder, and garlic powder. Mix until blended. Cover and allow to rest for 15 minutes.
- Stir 2 cups of flour into the yeast mixture and mix, adding as much additional flour as necessary for dough to pull away from the sides of the bowl and form a ball on the hook. Knead on low speed for 6 to 8 minutes until smooth and slightly sticky.
- Transfer the dough to an oiled bowl, turning to coat. Cover and let rise for about an hour or until doubled.
- Stir dough down. Cover bowl again and refrigerate for 4 to 6 hours or overnight to relax the dough.
- Line a baking sheet with parchment paper. Lightly scatter half the Diamond Crystal® Coarse Sea Salt and half the whole caraway seeds over the surface.
- Divide the dough in quarters; cover and refrigerate all but one quarter at a time. Divide each quarter into 6 equal pieces and roll each into a rope about 12 inches long. Place each on the prepared pan and lightly press down. Repeat with the rest of the dough.
- Cover the baking sheet lightly and allow to rest for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Spray or brush each rope with water and sprinkle with the remaining Diamond Crystal® Coarse Sea Salt and caraway seeds.
- Bake in preheated oven until nicely browned, 20 to 25 minutes.
- Transfer to a rack to cool.
Nutrition Facts : Calories 75.6 calories, Carbohydrate 14.8 g, Fat 0.9 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 362.3 mg, Sugar 0.4 g
CARAWAY SALT STICKS
Yield Makes 16 breadsticks
Number Of Ingredients 5
Steps:
- Knead oil and 1 1/2 teaspoons caraway seeds into dough in a large bowl until oil is absorbed, then divide dough into 16 pieces. Loosely cover with plastic wrap and let stand 30 minutes.
- Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
- Roll each piece of dough into a thin log as long as the width of your baking sheets. Divide logs between 2 ungreased baking sheets, then brush lightly with some of egg wash and sprinkle with salt and remaining 1 1/2 teaspoons caraway seeds. Bake breadsticks, switching position of sheets halfway through baking, until just golden, about 25 minutes.
PUMPERNICKEL AND RYE BREADSTICKS
Steps:
- Preheat oven to 350°F.
- In a small saucepan melt butter with caraway seeds and 1 teaspoon salt. Brush bread on both sides with butter mixture and slice lengthwise into 1/2-inch-wide strips. On a baking sheet sprinkle breadsticks with additional salt and bake in lower third of oven, turning once, until golden brown and crisp, about 15 minutes. Transfer breadsticks to a rack and cool completely. Breadsticks may be made 2 days ahead and kept in a resealable plastic bag.
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