Salted Caraway Rye Breadsticks

Ingredients

• Servings: 24
• 2 teaspoons active dry yeast
• 1 teaspoon honey
• 1 1/3 cups tepid water (about 100 degrees f)
• 1 tablespoon olive oil
• 1 1/2 cups rye flour
• 1 teaspoon diamond crystal® fine sea salt
• 2 tablespoons ground caraway seeds
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 1/4 cups all-purpose flour, or more as needed
• 1 tablespoon diamond crystal® coarse sea salt, divided
• 1 tablespoon caraway seeds, divided

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 8 hrs


• 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.