Flaxseed and Rye Breadsticks - 21g Carbs, 2g Fiber
From Better Homes and Gardens Diabetic Living
Prep Time: 2 h 10 mins
Cook Time: 22 mins
Total Time: 2 h 32 mins
3/8 cup flaxseeds
2 1/4 cup flour, all-purpose
1 cup flour, rye
1 pkg active dry yeast
1 1/2 cup water
2 Tbsp olive oil
1 Tbsp honey
1 1/4 tsp salt
1. Heat a large skillet over medium-low heat. Add the 1/3 cup
flaxseeds; cook, stirring with a wooden spoon, for 5 to 7 minutes
or until the seeds "pop" gently. Cool seeds. Place seeds in a
blender. Cover and blend until seeds are finely ground. (You
should have about 1/2 cup.)
2. In a large bowl, stir together 1 cup of the all-purpose flour,
the rye flour, and yeast. Add the warm water, oil, honey, and
salt. Beat with an electric mixer on low to medium speed for
30 seconds, scraping side of bowl constantly. Beat on high
speed for 3 minutes. Using a wooden spoon, stir in the ground
flaxseeds and as much of the remaining all-purpose flour as you can.
3. Turn out onto a lightly floured surface. Knead in enough of
the remaining all-purpose flour to make a moderately stiff dough
that is smooth and elastic (6 to 8 minutes total). Shape dough
into a ball. Place in a greased bowl. Turn once to grease surface
of the dough. Cover; let rise in a warm place until nearly double
in size (about 1 hour).
4. Punch down dough. Turn out onto a lightly floured surface.
Cover; let rest for 10 minutes. Grease 2 baking sheets; set
aside. Roll dough into a 16×8-inch rectangle. Brush dough
rectangle generously with water. Sprinkle with the 2 tablespoons
flaxseeds. Gently pat flaxseeds into dough. Cut dough crosswise
into 1-inch-wide strips. Place strips 1 inch apart on prepared
baking sheets; if desired, twist each breadstick two to three
times. Cover; let rise in a warm place until nearly double
in size (about 30 minutes). Meanwhile, preheat oven to
425 degrees F.
5. Bake breadsticks for 12 to 15 minutes or until golden brown.
Remove from baking sheet. Cool on wire racks.
Nutritional per Serving:
132 Calories, 0g Saturated Fat, 185mg Sodium, 4g Total Fat,
21g Carbs, 2g Dietary Fiber, 0mg Cholesterol, 4g Protein
Exchanges: 1 1/2 Starches, 1/2 Fat, 1 1/2 Carb Choices