These Zesty Rosemary-Rye Sticks are the perfect addition to any meal, offering a delightful balance of earthy rye flavor, fresh rosemary aroma, and bright citrus zest. The combination of orange and lemon zest adds a refreshing undertone that cuts through the richness of the dough, while the molasses provides a subtle depth and beautiful color. Ideal for serving alongside soups, salads, or as an elegant appetizer with olive oil and balsamic vinegar, these breadsticks are versatile enough for both casual gatherings and formal dinners. Their crisp exterior and soft, airy interior make them irresistible, ensuring they disappear quickly from the table.
Zesty Rosemary-Rye Sticks
Description
These Zesty Rosemary-Rye Sticks are the perfect addition to any meal, offering a delightful balance of earthy rye flavor, fresh rosemary aroma, and bright citrus zest. The combination of orange and lemon zest adds a refreshing undertone that cuts through the richness of the dough, while the molasses provides a subtle depth and beautiful color. Ideal for serving alongside soups, salads, or as an elegant appetizer with olive oil and balsamic vinegar, these breadsticks are versatile enough for both casual gatherings and formal dinners. Their crisp exterior and soft, airy interior make them irresistible, ensuring they disappear quickly from the table.Ingredients
Directions
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Preheat the oven to 325&# 194;°F (163ðC).
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In a small bowl, combine the active yeast with molasses and warm water.
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Set aside in a warm place until the yeast starts to foam, about 5 to 10 minutes.
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Lightly grate the outer peel of one medium orange and one medium lemon to create zest, using only the colored part of the rind.
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In a large bowl or food processor, combine rye flour, all-purpose flour, salt, and baking soda.
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Stir in the orange zest, lemon zest, and dried rosemary and mix well.
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Add the vegetable oil, egg, and orange juice and mix well.
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Add the foamy yeast mixture and mix until well blended.
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Knead the dough by hand for about 5 minutes on a lightly floured surface until it is smooth and springy to the touch.
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Place the dough in a large, lightly oiled bowl and turn over to coat all sides.
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Cover with a damp towel and let rise in a warm place until the dough has doubled in bulk, about 1-1/2 to 2 hours.
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Punch the dough down and turn out onto a lightly floured surface.
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With a sharp knife, divide the dough into 12 small pieces.
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Roll each piece into a stick approximately 12 inches long, rolling your hands from the center outward for an even shape.
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Place the sticks 1 inch apart on a baking sheet lightly sprinkled with cornmeal.
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Cover the sheet with a towel and let the sticks rise slightly in a warm place for 10 to 15 minutes.
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Brush the tops of the sticks with the lightly beaten egg mixture mixed with water.
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Sprinkle with coarse salt and additional chopped rosemary if desired.
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Bake for 30 to 35 minutes, or until well browned.
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Cool on a rack before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 0.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.2mg1%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled breadsticks in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Reheat in the oven for a few minutes to restore crispness.
Substitutions: Fresh rosemary can be used instead of dried; use 3 tablespoons of finely chopped fresh rosemary in place of 1 tablespoon dried.
Tip: Ensure the water used for the yeast is warm (around 105-110ðF) to activate it properly without killing the yeast.
