Crunchy Sesame Breadsticks

I was wanting something crunchy today and I'm still trying to use up these sesame seeds I have!  I love sesame seeds.

So, I came up with this recipe for crunchy bread sticks.  It was based on a crunchy breadstick recipe on the King Arthur Flour website.  But, I didn't have half the stuff their recipe called for and I wanted at least half of my flour to be whole wheat.

These turned out exactly the way I wanted.
I was going to make a black bean hummus to go with them, but they were gone before I had a chance to make it.

Ingredients
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
1 tsp. salt
1 cup warm milk
1 1/2 tsp. active dry yeast
3 Tbsp. Olive Oil

Directions
Add yeast to warm milk and let it stand 10 minutes.  
Sift or mix together both flours and salt.

Add the milk/yeast mixture and the oil to the flour.  Mix until you have a ball that is kneadable.  My dough was pretty dry, but I didn't mind, because I wanted them more of a crunchy texture.  I didn't want them soft and doughy at all.
Knead the dough for about 8 minutes.

Cover with a damp kitchen towel and let rise somewhere warm for about an hour and a half.

Roll dough out into a 10 x 20 rectangle --  I just used the size of my large cutting board as a guide.
 Sprinkle with sesame seeds and then use roller to press them into the dough.
Cut into 1/2 inch strips the short way.
 Twist strips and place on greased baking sheet.
 Cook in oven preheated to 425 for 12 - 15 minutes.  Start watching them at 12 minutes.  They should be browned, but not too browned.  This made about 18-20 for us.  We all loved them.  But, do not let them cook too long, because they will taste burned if you cook them too long. 

  (Oh!  And check out my broken cooking stone above (uncooked picture). . . it jumped off the counter one day, when we were new to this house.  I can only assume it was trying to make a run for it, because the kitchen was too small.  The joke was on it!  I still kept it and use it faithfully.  For a full view, check out the pizza below that we made on it in January.  Yes, I've used the stone since then.  It's just that I was going to make a post about it back then and never did.  So, please, enjoy the picture of my dysfunctional stoneware and my always special-shaped pizza! 
 And, it wasn't the first to go.  My Deep dish baker jumped and broke itself in half the month before.  Luckily there have been no more Stone fatalities since then.  Or, I might have to host a Pampered Chef party to re-stock.)


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