Flaxseed Breadsticks Recipe
Save And Share :
Sponsored Links
The combination of rye flour and flaxseeds makes these crispy breadsticks very heart-friendly. Serve them with soups, salads or roast.
Ingredients
- 1/3 cup flaxseeds
- 2 1/4 to 2 3/4 cups all-purpose flour
- 1 cup rye flour
- 1 package active dry yeast
- 1-1/2 cups warm water (120 degrees F to 130 degrees F )
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1-1/4 teaspoons salt
- 2 tablespoons flaxseeds
- Heat a large skillet over medium-low heat. Add the 1/3 cup flaxseeds; cook, stirring with a wooden spoon, for 5 to 7 minutes or until the seeds "pop" gently. Cool seeds. Place seeds in a blender. Cover and blend until seeds are finely ground. (You should have about 1/2 cup.)
- In a large bowl, stir together 1 cup of the all-purpose flour, the rye flour, and yeast. Add the warm water, oil, honey, and salt. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the ground flaxseeds and as much of the remaining all-purpose flour as you can.
- Turn out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl. Turn once to grease surface of the dough. Cover; let rise in a warm place until nearly double in size (about 1 hour).
- Punch down dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Grease 2 baking sheets; set aside. Roll dough into a 16x8-inch rectangle. Brush dough rectangle generously with water. Sprinkle with the 2 tablespoons flaxseeds. Gently pat flaxseeds into dough. Cut dough crosswise into 1-inch-wide strips. Place strips 1 inch apart on prepared baking sheets; if desired, twist each breadstick two to three times. Cover; let rise in a warm place until nearly double in size (about 30 minutes). Meanwhile, preheat oven to 425 degrees F.
- Bake breadsticks for 12 to 15 minutes or until golden brown. Remove from baking sheet. Cool on wire racks.
- Calories 132, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 185 mg, Carbohydrate 21 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1.5, Fat .5.
- Percent Daily Values are based on a 2,000 calorie diet
Sponsored Links
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment