Whole-Wheat Breadsticks

For a fancy twist on the basic bread basket, offer guests individuals bundles of dainty breadsticks. These are whole wheat -- coated with poppy seeds, sesame seeds, or oats.

  • Yield: Makes about 5 dozen

Source: Martha Stewart Weddings, Winter 2007


  • 1 cup all-purpose flour, plus more for dusting
  • 1 cup whole-wheat flour
  • 1 teaspoon coarse salt
  • 1 1/2 teaspoons baking powder
  • 3 tablespoons vegetable shortening
  • 1/2 to 3/4 cup ice water
  • 1 large egg white, lightly beaten
  • 2 teaspoons poppy seeds
  • 1 1/2 teaspoons sesame seeds
  • 2 tablespoons old-fashioned oats


  1. Preheat oven to 350 degrees. Pulse flours, coarse salt, and baking powder in a food processor until combined. Add shortening; pulse until mixture resembles coarse meal. With machine running, gradually add 1/2 cup ice water; process until dough comes together. If dough is dry, add up to 1/4 cup more ice water, 1 tablespoon at a time, pulsing after each addition.

  2. Turn out dough onto a lightly floured work surface. Pat into a rough rectangle, then roll out to an 8-by-10-inch rectangle. Cut lengthwise into 1/2-inch-wide strips.

  3. Using your hands, roll each strip into a 16-inch stick; cut into four 4-inch pieces. Place on parchment-lined baking sheets. Brush with egg white. Sprinkle a third with poppy seeds, a third with sesame seeds, and a third with oats.

  4. Bake until golden, 27 to 30 minutes. Let cool on sheets on wire racks. Bread- sticks can be stored in airtight containers at room temperature up to 3 days.


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