WHOLE-WHEAT BREADSTICKS WITH SESAME
Sesame seeds are used in both the dough and the coating of these nutty-tasting breadsticks.
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 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.
Nutrition Facts : @context http, Calories 99, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 90 milligrams, Sugar 0 grams
SESAME WHOLE WHEAT BREAD
Make and share this Sesame Whole Wheat Bread recipe from Food.com.
Provided by chia2160
Categories Yeast Breads
Time 4h10m
Yield 2 pound loaf
Number Of Ingredients 10
Steps:
- add all ingredients in this order.
- cook on"whole wheat" cycle.
Nutrition Facts : Calories 1326.4, Fat 33, SaturatedFat 10.4, Cholesterol 32, Sodium 1885, Carbohydrate 229, Fiber 23.7, Sugar 39.9, Protein 38.4
SESAME BREADSTICKS
A basket of unusual breadsticks will vanish in no time. The fact that you scatter the strips of dough on baking sheets rather like pick-up sticks results in great texture: they're chewy where the strips overlap and crisp where they don't.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve New Year's Eve Cocktail Party Bread Sesame Hors D'Oeuvre Bake Entertaining Party
Yield 8 servings
Number Of Ingredients 8
Steps:
- Stir together water, yeast, and sugar in a medium bowl, and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.) Add oil, salt, and 1 cup flour and stir until a dough forms (it should be soft but not sticky), adding more flour a little at a time, if necessary.
- Turn out dough onto a lightly floured surface and knead until smooth and elastic, adding just enough flour to surface to keep dough from sticking, 8 to 10 minutes. Transfer dough to a lightly oiled bowl and turn to coat. Cover tightly with plastic wrap and let dough rise in a warm, draft-free place until doubled, about 1 hour.
- Preheat oven to 400°F with racks in upper and lower thirds. Oil 2 large baking sheets.
- Punch down dough, then roll out on a lightly floured surface with a lightly floured rolling pin into a 13-inch square. Lightly brush dough with water and sprinkle with sesame seeds, pressing to help them adhere. Cut dough into very thin strips (about 1/4-inch wide) with a pizza wheel or sharp knife.
- Divide strips between baking sheets, scattering them loosely in a free-form pattern (strips may overlap). Bake, switching position of sheets halfway through, until crisp and golden-brown in spots, 10 to 15 minutes (if breadsticks begin to get too dark in spots, cover area with foil.) Transfer to racks to cool, about 10 minutes.
- Do Ahead
- Breadsticks can be made up to 1 week ahead and kept in an airtight container at room temperature. Reheat if desired before serving.
WHOLE WHEAT BREADSTICKS
I didn't test a gluten-free breadstick. If you need one, try substituting the gluten-free flour mix by my colleague Melissa Clark for the wheat flour in this week's recipes. These grainy breadsticks can be irresistible, but that's all right -- they're much healthier than the restaurant variety.
Provided by Martha Rose Shulman
Categories appetizer
Time 2h30m
Yield Two dozen breadsticks
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 81 milligrams, Sugar 0 grams
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