Pumpernickel and rye breadsticks
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Unsalted butter |
| 2 | teaspoons | Caraway seeds |
| 1 | teaspoon | Coarse salt plus additional to taste |
| 2 | slices | Pumpernickel bread |
| 2 | slices | Rye bread |
Directions
Preheat oven to 350F.
In a small saucepan melt butter with caraway seeds and 1 teaspoon salt.
Brush bread on both sides with butter mixture and slice lengthwise into ½-inch-wide strips. On a baking sheet sprinkle breadsticks with additional salt and bake in lower third of oven, turning once, until golden brown and crisp, about 15 minutes. Transfer breadsticks to a rack and cool completely. Breadsticks may be made 2 days ahead and kept in a resealable plastic bag.
Makes about 24 breadsticks.
Gourmet October 1994
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Converted by MM_Buster v2.0l.