Mixed Grain Bread Sticks
  
Bread sticks are fun to bake.  Try poppy seeds or
minced onion flakes if you prefer them to the sesame
seeds called for in this version. 

Makes 20 bread sticks. 
  
 1 1/4 cups warm water (105 to 115 degrees) 
 2 teaspoons sugar 
 1 envelope active dry yeast 
 2 tablespoons safflower oil 
 2 cups bread flour 
 3/4 cup whole wheat flour 
 3/4 cup rye flour 
 1 teaspoon salt 
 Cornmeal 
 1 egg white, beaten 
 1/4 cup sesame seeds 
  
1.  In a large mixing bowl, combine the warm water and
sugar.  Stir in the yeast.  Let stand until foamy,
about 5 minutes.  Mix in the oil. 
  
2.  Add 1 cup of the bread flour, all of the whole
wheat and rye flours and the salt to the yeast
mixture.  Using a hand-held electric mixer, beat at
medium speed for 2 minutes.  Decrease the speed to low
and mix 2 minutes longer.  With a wooden spoon, stir
in enough remaining bread flour, 1/4 cup at a time, to
form a dough that pulls away from the sides of the
bowl. 
  
3.  Turn the dough out onto a lightly floured surface
and knead by hand for 8 to 10 minutes, or until the
dough is smooth and elastic. 
  
4.  Lightly spray a large bowl with vegetable cooking
spray.  Place the dough in the bowl and turn to coat
evenly.  Cover the dough and let rise in a draft-free
area 1 hour, or until doubled in size. 
  
5.  Divide the dough into 20 pieces.  Roll and stretch
each piece into a rope.  Lightly coat a rimmed cookie
sheet with vegetable cooking spray and dust with 
cornmeal.  Place the sticks on the prepared baking
sheet, leaving a space between each.  Cover and let
the dough rise 30 minutes, or until almost doubled in
size.  Meanwhile, preheat the oven to 400 degrees. 
  
6.  Brush the bread sticks lightly with the beaten egg
white and sprinkle with the sesame seeds.  Bake 20
minutes, or until they are golden brown and sound 
hollow when tapped.  Remove them from the pan and cool
on a wire rack. 
  
Calories: 105 per bread stick   Protein: 3 gm
 Carbohydrates: 17 gm            Sodium: 114 mg
Total Fat: 3 gm Saturated fat: 0 gm 
 Dietary fiber: 1 gm             Cholesterol: 0 mg 

From "Great Grains" by Linda Drachman and Peter Wynne