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| Yields |
56 stix |
| Serving Size |
1 stix |
| 3/4 C |
Rye flour |
| 3/4 C |
All purpose flour |
| 1/4 C |
Ground flaxseed |
| 1/2 Tbs. |
Steak spice |
| 1/2 Tbs. |
Coarse ground black pepper |
| 1/2 tsp. |
Baking powder |
| 1/2 tsp. |
Salt |
| 4 tsp. |
Canola oil |
| 1/2 C |
Milk |
| 1 |
Egg yolk for brushing |
In a food processor combine flours, flax, steak spice, black pepper, baking powder and salt. Using the dough hook, mix all of the dry ingredients.
* Add canola oil through lid opening while on low speed setting until it crumbles.
* Slowly add milk until dough clumps together.
* Increase speed setting to half of maximum and knead 1 minute.
* Remove dough, place in a plastic bag and refrigerate 15 minutes.
* Remove from fridge and divide into 6 pieces.
* On a lightly floured surface roll out dough into a rectangle to approximately 1 mm (3/16 inch).
* Place rolled dough into a pasta machine and roll through on setting #1 then #2 and finally setting #3 to obtain a thickness of 3 mm (1/8 inch) OR roll by hand to 3 mm (1/8 inch)..
* Cut dough into 1.25 cm (1/2 inch) widths which are 15 cm (6 inches) in length Place strips on ungreased cookie sheets and give two turns (twists) at one end of the strip.
* Bake in a preheated oven 160? C (325? F) 15 minutes.
* Remove from oven and brush each stick with egg yolk.
* Return to oven and bake an additional 8 minutes.
* Remove from oven. Cool completely. Place in freezer bag and freeze.
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