Caraway Breadsticks

Breadsticks like these are sold in bakeries all across Italy. Crisp and crunchy, these are completely addictive!

Prep time:  30 minutes   

Rise time: 1 1/2 hours   

Cook time: 30 minutes  

1 cup warm water

1 teaspoon sugar

1 packet instant dry yeast

3 tablespoons extra virgin olive oil, plus additional for topping

1 1/2 teaspoons sea salt

1 cup each: all-purpose flour, dark rye flour and brown rice flour

3/4 cup shredded Swiss cheese

1 teaspoon caraway seeds

1/2 teaspoon dried dill

Place water in a large mixer bowl and sprinkle sugar and yeast over the top. Let stand for 5 minutes or until yeast starts to foam. Stir in oil and salt. 

Stir together flours and add half to the bowl, beating until mixture is smooth. Add remaining flour a little at a time, mixing until a smooth dough forms. Knead by hand or with a mixer, using a dough hook for 5 minutes or until dough is smooth and elastic. Beat in herbs, fennel or cheese as listed below. Shape into a ball and place in a lightly oiled bowl; turn to coat both sides. Cover with a damp cloth and let rise in a warm spot for 1 hour or until dough has doubled in size. Punch dough down and knead several times. Tear into 1-inch pieces and roll into long thin sticks. Place on parchment-lined baking sheets and let rise for 30 minutes more. Preheat oven to 350°F. Brush breadsticks with oil. Bake for 30 minutes or until golden brown. Let cool then store in an airtight container. 

Variations:

Knead in 1 1/2 tsp. dried basil , rosemary or fennel seed or 1/3 cup grated Parmesan or Grana Padano cheese. Sprinkle with grated cheese if you like.