Flaxseed and Rye Breadsticks Recipe

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Flaxseed and Rye Breadsticks

Flaxseeds contain both soluble and insoluble fiber, making these diabetic bread sticks a good and healthy side for soups and salads.

  • 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 degree F to 130 degree F)
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1-1/4 teaspoons salt
  • Nonstick cooking spray
  • 2 tablespoons flaxseeds
  • Heat a large skillet over medium-low heat. Add the 1/3 cup flaxseeds; cook and stir for 5 to 7 minutes or until seeds "pop"; cool. In a blender, cover and blend until 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 speed for 30 seconds, scraping 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 dough 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 lightly 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. Coat 2 baking sheets with cooking spray; set aside.
  • Roll dough into a 16x8-inch rectangle. Brush generously with water. Sprinkle with 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, twisting breadsticks 2 to 3 times, if desired. Cover; let rise in a warm place until nearly double in size (about 30 minutes). Preheat oven to 425 degree F.
  • Bake breadsticks for 12 to 15 minutes or until golden. Remove from baking sheets. Cool on wire racks. Makes 16 breadsticks.
Nutrition Facts
  • Calories 134, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 185 mg, Carbohydrate 21 g, Fiber 3 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
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