I love to use whole grains in my baking whenever I can, both in my savory and sweet baked goods. I recently had a craving for crunchy breadsticks and wanted to try some out using whole wheat flour. I found a recipe from the NY Times that used whole grain flour and walnuts and decided to give the recipe a try. I have now made these breadsticks with white wheat flour, spelt flour, and regular whole wheat flour which are the ones shown in the photos. Any of these three varieties of flour work well in these breadsticks which are rustic and crunchy, and altogether satisfying. In one version, I added black pepper to the breadsticks which I thoroughly enjoyed since it added just a little bite. Another time I Made these breadsticks I added some finely chopped fresh rosemary. Both of these additions were both very tasty, but I think I enjoy them without any additional add ins.
Deborah Mele 2015
Whole Wheat Walnut Breadsticks
- 2 Cups Whole Wheat Flour (See Notes Above)
- 1 1/2 Cups All-purpose Flour
- 2 Teaspoons Instant Active Dry Yeast
- 1 1/2 Teaspoons Salt
- 3/4 Cup Finely Chopped Walnuts
- 1/4 Cup Walnut Oil
- 1 1/2 – 1 3/4 Cups Warm Water
Optional Add Ins:
- 1 Teaspoon Finely Chopped Rosemary or Black Pepper
- Olive Oil
- Sea Salt
- Combine the two flours, yeast, salt and walnuts in a large bowl and stir to mix. (Stir in rosemary or black pepper here if using)
- Add the walnut oil and 1 1/2 cups of the warm water and stir until the mixture comes together in a ball, addicting in a little extra water if needed.
- Dump the mixture out onto the counter, and knead by hand until the dough is very smooth and elastic, about 8 to 10 minutes.
- Place the dough into an oiled bowl, cover with plastic wrap and let rise until doubled in size.
- Preheat oven to 400 degrees F. and cover two large baking sheets with parchment paper.
- Roll the dough out into a 14 by 6 inch rectangle.
- Cut the dough crosswise into four pieces, then cut each piece into six pieces.
- Roll each piece with your hands into a rope as long as your baking sheet.
- Place the rolled breadsticks onto the baking sheets 1-inch apart.
- Once all the dough has been rolled into breadsticks, lightly brush them with olive oil and sprinkle with sea salt.
- Bake 15 minutes, then switch the placement of the pans.
- Bake another 10 minutes or until the breadsticks are browned.
- Remove from heat and cool.
- Store the breadsticks in an airtight container for several days.
- You can also freeze the breadsticks and then recaps them in a preheated oven for 5 minutes.
Adapted from NY Times Recipe for Whole Wheat Breadsticks