Chewy Brown Breadsticks
Feel free to “dunk” these breadsticks into your favorite soup or stew or serve with a classic casserole.
25 min.prep time
1 cup warm (105° to 115°F) water
1 (1/4-ounce) package active dry yeast
2 tablespoons firmly packed brown sugar
1 1/2 cups whole wheat flour
1 1/2 to 2 cups bread flour
1/2 cup cornmeal
2 tablespoons light molasses
1 1/2 teaspoons salt
1 tablespoon water
2 tablespoons cornmeal
Bread flour contains a higher percentage of protein than all-purpose flour. When combined with liquid, these proteins form gluten, which gives elasticity to the dough and provides structure as the dough rises and bakes. Breads made with bread flour are chewier than the softer-textured breads made from all-purpose flour.