Breadsticks from Whole Grain Dough! NEW VIDEO

Breadsticks are among the easiest and fastest things we bake, because you roll out a thin sheet, cut the sticks with a pizza cutter, and then it’s into oven, with no resting time needed– they go into the oven as soon as they’re cut.  Here, at long last, is the TV segment we did on this last February:

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If you enjoyed this post, please consider sharing it with others using one of the social sharing buttons above. Thanks, Jeff and Zoë

43 thoughts on “Breadsticks from Whole Grain Dough! NEW VIDEO

  1. That’s a great video. Am already am hooked on the first AB in 5 book. Looks like now I’m going to have to get the Healthy bread book…

  2. I love every recipe from both books! I tell everyone I can and most don’t believe me it can be that easy…until they try it themselves.

    I’ve just started doing a longer resting time in the fridge and like the rise I get even better. I just made the pumpernickel from the second book with the cocoa, coffee, and caramelized sugar from the first. With the fridge rest (8 hours) it turned out beautifully.

  3. I had such fun making spooky breadsticks, as I had rolled the dough too large for my tins, I found them soooo irrestable to eat.

  4. I recently got AB5 for Christmas and have been diligently baking the Master Recipe. Now, I’ve decided to try my hand at the 100% Whole Wheat Sandwich Bread. When making it, what type of milk do you recommend and what is the best way of getting it lukewarm?

    Thanks!

    • Hi Ryan,

      I usually have 1% in the house, so that is what I use, but any kind will work. You can heat the milk slightly in the microwave or on the stove, but just to lukewarm.

      Enjoy, Zoë

  5. I’ve been using your recipe for about 2 years now.

    I just realized that it takes less time to make this recipe and then use it each day than it does to load my bread machine, correct the flour/water so that the dough is ‘right’ and then let it bake! AND it tastes SO much better! And I made GOOD ABM bread. (Or at least that’s what people who’ve eaten it tell me.)

    Love my Healthy Bread in 5 book.

    Thanks!

    • Darlene: Thnx for the kind words– we’re also convinced that this is a little faster than bread machine, with a much better crust and the development of sourdough charactieristic (glad you noticed). Jeff

  6. I just got my AB5 book in the mail today. Can’t wait to finally try your recipes out. Thanks for the videos–I’ve been watching them for awhile and expect that they’ll be very helpful once I finally get started.

  7. I just checked out “Healthy Bread in Five Minutes a Day” from the library and LOVE it! I can’t wait to try the recipes! I’ve been baking bread for years, but I love this approach. I have one question: I need to bake mostly gluten free, and while I see you have a section for GF, I was wondering if you had tried using Bob’s Red Mill GF All-Purpose Flour as a substitute for gluten flour in the recipes in the other sections of the book? Or, if I could use the GF All Purpose Flour in addition to other flours to achieve a great combo? I’ll probably try it anyway, but I wanted to get your opinion.

    • AJ: We’ve never tested with that particular product, so not sure how to advise. You could certainly try what you suggest, but you’d be on your own as far as how to adjust the water level, and that’s the question. All these GF flours absorb water differently so you’d have to experiment. Jeff

  8. Those breadsticks were perfect with some soup last night in the cold here in the Twin Cities. I think I might do it again tonight!

  9. I love your bread! I have HBin5 book and make the master recipe on a weekly basis. I just tried the Olive Spelt bread and LOVE it. My husband loves your bread too and he used to be a Wonder bread guy.

    One question, my loaves turn out great but my dough doesn’t seem to have the gluten structure yours does in the videos. Your dough looks like it has nice long gluten strands. Mine are very short. I don’t need to “cut” my dough it just pulls apart. I use King Arthur 100% Whole Wheat flour which appears very coarse so I thought maybe that had something to do with it. If I add more water, the loaves won’t hold their shape. What do you think? Is there something I can do to get better gluten development?

    Thanks for everything!

  10. I just tried the bread sticks, and they turned out perfect. They look just like the picture and taste sooo good. I almost couldn’t stop eating them. I can’t wait to share them with my friends.

  11. I just tried these bread sticks last night with two different doughs I had in the fridge, and they were spectacular! I use the master recipe dough from the first book, and an adaptation of the olive oil dough from the first book with about 1/2 whole wheat (which we had used earlier to make pizza crust). We topped the breadsticks with garlic salt and Italian herbs. Lets just say I don’t know what they taste like when they are cool – they didn’t last that long!

    Thanks again – your recipes and baking methods have changed our family’s baking life. Can’t wait for the third book!

  12. One thing I haven’t done yet with the dough is make a nice thin pizza. (master recipe). Is the dough as stretchable and tossable as regular pizza dough. Thanks.

  13. These look fabulous! I have a question, too. I have been reading a lot about making greek yogurt and a lot of the responses and comments say that they use the drained whey for bread baking. Would it be a one to one substitute for water? And how would it change the taste of the bread?

    • Lisa: I’ve done it and it’s delicious. Yes, it’s 1:1.

      Technically you should only store for 5 days because now there’s dairy in it…

  14. Hello,

    I tried to use the recipe for buttermilk bread..

    the recipes called for 2 packet of yeast

    im not sure if i have done something wrong..

    but after the initial rise , it already smells really “alcohol – ly”

    like it has over risen or something..

    is there a way to save the dough or… i have to start all over and cut down the yeast ?

    thanks!

    • Lily: Make sure you’re venting the container adequately, esp early in the rising and storage process. If the finished breads don’t seem “alcohol-ly” to you, this whole problem can be ignored. If you’re perceiving that aroma or flavor, then yes, consider a lower yeast dose– see our FAQs page and click on “Yeast, can it be decreased…” Rising times increase but some people prefer this. Jeff

  15. Hi Jeff and Zoe
    These look great and are definitely on my list of next to try. However, this week, I want to make your Whole Grain Rye Bread from HB5 and I need some clarification. You say not to use light or medium rye flour. I have Bob’s Red Mill light rye flour on hand.
    If I use the light rye, how will it affect the taste?
    Also, can I get dark rye flour in the stores?

    Thanks.

    • Bettyanne: Light rye absorbs less water so you may have to decrease water. Maybe 1/4 cup at most. Flavor will be milder. The standard supermarket rye in the US these days is dark, even if it doesn’t say so. Lots of bran and germ, basically a whole grain flour. Hodgson Mills for example only makes one kind. Jeff

  16. Thanks, Jeff. I’ll definitely decreased the water. Also, I’ll use up the rye that I have first and next time buy the dark.

  17. Would love an answer to Christine’s query on January 5 re gluten strands. When I baked (my 1st time–exciting!) with entirely home-ground hard red & soft red wheat combination, there’s little-to-no connectivity to speak of. I just gently formed the shape, & baked.

  18. These look great. I do have a different question, though. I love ezekiel bread and wonder if there is some way to adapt it to the 5 minutes a day process. Any chance?

  19. I just got your second book and have started to read it. I even have the gluten, which I’ve used on occasion. I will keep reading and see if I can figue it out. Thanks!!

  20. Hi, I really love your books. I had mostly used first one. I would like to make bread sticks tomorow morning, but didnt understand if dough has to stay outside regular time like when I am baking bread (1hour 40 min). Thanks

    • Hi Jasna,

      You do not need to let the bread sticks rest as long. Depending on how thick they are the rest time can be very short.

      Thanks, Zoë

  21. Read both of your M.E.News. articles and bought your first book. My wife and I are 60 and 63 and living on only my unemployment. We use the HBIF1 master and olive oil, usually with 50% whole wheat. We also tried the Red Mill 10 grain from the second article, with very dense results. Our favorite is the whole grain flat bread from this site. Because of our financial situation, we are unable to buy your other books at this time, however we will as soon as one of us gets a job or retires, (we each have to be 66)In the mean time, will you please tell me which recipes you use in the bread stick video and the one Dr. Jeff did on the outdoor grill? Thank You very much for all of your work :-)

    • Hi dandan,

      Glad you are enjoying the bread. The breadsticks can be made with any of the lean doughs, but I thinkJeff used the master dough from HBin5. This is also wonderful on the grill.

      Cheers and have a great weekend! Zoë

  22. I really like the Cheesy Parmesan Bread Sticks from the Pizza and Flatbread book. For the holidays, I’m making “candy cane” bread sticks by brushing one side with tomato sauce instead of olive oil, adding the cheese and twisting as in the recipe, and then shaping like a cane before baking. They look and taste great!

  23. I have all 3 of your books and am enjoying the pizza and flatbread one the most. Tonight I tried the cheese sticks on page 248. I thought they were delicious, but my son wanted some garlic flavor. What do you think is best way to add garlic to the dough? Thx!

    • Lazy method: mince or garlic-press one, two, three, four, or whatever number of cloves is to your taste, then add to the mixing liquid. A richer flavor may be obtained by mincing the garlic then gently sauteing it in olive oil or butter until it just starts to color (don’t overdo it or it’ll be acrid). Then scrape the oil and garlic into the mixing liquid.

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