Crunchy Kansas Breadsticks are one of the quickest hot yeast breads, which will make nearly any meal extra special. Breadsticks make a low-calorie snack, accompaniment to soups or salads or hot bread, highlighting the main course.
Ingredients
⅓ cup warm water (110°F-115°F)
1 (¼-ounce) package or 2 ¼ teaspoons instant yeast
1 tablespoon honey or molasses
½ cup low-fat buttermilk, room temperature
¼ cup low-fat cottage cheese, room temperature
2 tablespoons vegetable oil (soybean)
1 large egg
1 cup white whole wheat flour
2 tablespoons cornmeal
2 tablespoons unprocessed wheat bran
2 tablespoons toasted wheat germ
¼ cup sunflower kernels, roasted and salted, coarsely chopped
1 teaspoon salt
1-1 ¼ cups bread or all-purpose flour
1 egg plus 1 tablespoon water
Optional: Grated Parmesan cheese, sunflower seeds, herbs, Everything Bagel Topping or coarse salt.
Directions
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In a large bowl or bowl of a stand mixer fitted with paddle, combine warm water, yeast and honey; let proof 5 minutes.
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Add buttermilk, cottage cheese, oil and egg. Blend 2 minutes, scraping sides of bowl.
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Stir in whole wheat flour, cornmeal, bran, wheat germ, sunflower kernels and salt.
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Gradually add enough bread flour to make a soft dough, mixing for an additional three minutes.
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Knead dough by hand or with dough hook 8 minutes, adding only enough flour to keep dough from sticking.
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Shape dough into ball, place in greased bowl, turning to coat top. Cover; let rise until doubled, about 30 minutes.
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Punch dough down. Roll out into a 24”x 8” rectangle. Cut into 24 equal pieces. Roll each piece on the work surface to make 10” – 12” pencil-sized sticks.
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Line two baking sheets with parchment or coat with nonstick cooking spray; place breadsticks 1½ inches apart on baking sheets and cover with plastic wrap. Let rise until puffed, about 15 minutes. Brush with beaten egg wash and, if desired, sprinkle with desired topping.
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Bake breadsticks in preheated 400°F oven 12 - 15 minutes or until golden and crisp. Remove breadsticks to wire rack to cool completely. Serve with salad, soup, with a charcuterie board or use as dipping sticks.
YIELD: 24 crispy breadsticks.
NUTRITION INFORMATION PER SERVING (1 BREADSTICK, 33g): 80 calories, 2.5g total fat, 0g saturated fat, 0g trans fat, 15mg cholesterol, 125mg sodium, 11g total carbohydrate, 1g dietary fiber, 1g total sugars, 3g protein, 12mcg folate, 0mg vitamin C, 0mg iron, 9mg calcium, 33mg potassium.
TEST KITCHEN NOTES:
- The white whole flour was grown and milled in Kansas. Brands include Hudson Cream from Stafford County Flour Mills, Hudson, Kansas, and King Arthur White Whole Wheat Flour.
- Bread flour used was Hudson Cream and W-R Bread Flour, McPherson, Kansas
- Kretschmer toasted wheat germ is made in Manhattan, Kansas
- The vegetable oil is soybean.
- Luehring’s Apiary Pure Honey, Hanover, Kansas, was used in the recipe.
- The honey roasted sunflower kernels were from Sunflower Food Company, Lenexa, Kansas.
