Best Salted Caraway Rye Breadsticks Recipes

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RYE BREADSTICKS WITH CARAWAY SEED



Rye Breadsticks With Caraway Seed image

Make and share this Rye Breadsticks With Caraway Seed recipe from Food.com.

Provided by Sharon123

Categories     Yeast Breads

Time 2h5m

Yield 24 sticks

Number Of Ingredients 10

1 1/4 cups warm water (100* to 110*F)
1 (3/4 ounce) envelope active dry yeast
3 tablespoons sugar
1 teaspoon salt
1 tablespoon caraway seed
1/4 cup butter, softened (or margarine)
2 cups rye flour
1 1/2-2 cups all-purpose flour
melted butter or margarine
caraway seed

Steps:

  • Place 1/4 cup water in a bowl. Sprinkle in yeast; stir until dissolved. Add remaining 1 cup water, sugar, salt, caraway seed, butter, rye flour, and 1/2 cup all-purpose flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  • Punch the dough down; divide in half. Cut each half into 12 equal pieces. Roll each piece into a rope about 6 inches long. Place on greased baking sheets, about 2 inches apart. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  • Brush lightly with melted butter; sprinkle with caraway seed.
  • Bake at 400*F for 15 to 20 minutes or until done.
  • Remove from baking sheets; cool on wire racks. Enjoy!

Nutrition Facts : Calories 85.1, Fat 2.2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 111.7, Carbohydrate 14.6, Fiber 1.7, Sugar 1.7, Protein 2

CARAWAY SALT STICKS



Caraway Salt Sticks image

Make and share this Caraway Salt Sticks recipe from Food.com.

Provided by dicentra

Categories     Breads

Time 40m

Yield 16 serving(s)

Number Of Ingredients 5

3 tablespoons extra virgin olive oil
1 tablespoon caraway seed
1/2 lb frozen pizza dough, thawed
1 egg, mixed with 2 teaspoons water
3 -4 teaspoons coarse salt (to taste)

Steps:

  • Knead oil and 1 1/2 teaspoons caraway seeds into dough in a large bowl until oil is absorbed, then divide dough into 16 pieces.
  • Loosely cover with plastic wrap and let stand 30 minutes.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
  • Roll each piece of dough into a thin log as long as the width of your baking sheets.
  • Divide logs between 2 ungreased baking sheets, then brush lightly with some of egg wash and sprinkle with salt and remaining 1 1/2 teaspoons caraway seeds.
  • Bake breadsticks, switching position of sheets halfway through baking, until just golden, about 25 minutes.

Nutrition Facts : Calories 28.4, Fat 2.9, SaturatedFat 0.5, Cholesterol 13.2, Sodium 440.5, Carbohydrate 0.2, Fiber 0.2, Protein 0.5

CARAWAY SEED RYE BREAD



Caraway Seed Rye Bread image

My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. -Millie Feather, Baroda, Michigan

Provided by Taste of Home

Time 45m

Yield 2 loaves (10 slices each).

Number Of Ingredients 8

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°), divided
1/4 cup packed brown sugar
1 tablespoon caraway seeds
1 tablespoon canola oil
2 teaspoons salt
2-1/2 cups rye flour
2-3/4 to 3-1/4 cups all-purpose flour, divided

Steps:

  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Shape each half into a ball; place in 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 126 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.

RYE CARAWAY BREADSTICKS



Rye Caraway Breadsticks image

Rye and caraway have always been a match made in heaven, but until now I never thought of using them in something other than Jewish rye bread and rye crisps.

Provided by Martha Rose Shulman

Categories     appetizer

Time 2h30m

Yield Two dozen breadsticks

Number Of Ingredients 9

2 teaspoons active dry yeast
1 1/2 cup lukewarm water
1 teaspoon honey, agave nectar, malt extract or rice syrup
1/4 cup extra virgin olive oil
1 cup rye flour
1 cup whole-wheat flour
About 1 1/3 cups unbleached all-purpose flour
3 tablespoons caraway seeds
1 1/2 teaspoons salt

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 rye flour, whole-wheat flour, 1 cup of the unbleached all-purpose flour, caraway 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 worktable. 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. Cut each piece crosswise into six equal pieces. Roll each between the board and your hands as 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; if you want them more evenly browned, flip the breadsticks over halfway through.) Remove from the heat, and cool on a rack. Shape and bake any remaining dough as instructed.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 81 milligrams, Sugar 0 grams

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