Easy whole wheat bread sticks from toaster oven

I made these bread sticks for a party at work today, everybody liked them since they were so tasty and healthy. You will be surprised to see how easy it is to make these sticks. By adding more water and let the dough rise slowly overnight in the refrigerator, there was not necessary to knead it at all.

Makes 32 sticks

Ingredients:

• 1 packet active dry yeast dissolved in 2 tablespoons warm water
• 1 1/2 cups lukewarm water
• 1/4 cup olive oil
• 1/4 cup maple syrup
• 3 1/2 cups King Arthur Traditional Whole Wheat Flour
• 1 1/4 teaspoon salt
• 4 handfuls sesame seeds to coat (optional)

Steps:

1. In a large bowl, mix in all the ingredients (except sesame seeds) until the dough starts to leave the sides of the bowl. I used a stand mixer.
2. Cover the bowl with a plastic wrap, I used a clean plastic shower cap.
3. Put the dough in the refrigerator overnight.
4. In the morning, let the dough out in room temperature for about 30 minutes.
5. On a flat surface, greased with oil, take about a half size of a ping-pong dough, roll the dough on the surface, stress it out as you roll to make a 9-inch stick.
6. Spread a thin layer of sesame seeds, roll the stick over to coat. (Optional)
7. Toast 4 sticks a time on top brown 2 times.
8. Turn the sticks over, toast on top brown 1 more time.
9. Place them on a rack to cool.
10. I rolled 4 sticks, toasted them, while toasting, I rolled 4 more and toasted until no more dough.
11. The dough will keep in the refrigerator for a week. You can have fresh bread sticks everyday if you want. They taste very good out of the oven. Have fun.

Vietnamese vegetarian sub (banh mi chay)

Toasted French bread (Baguette)
Pickled carrots
Cucumber wedges
Cilantro (coriander)
Soy sauce
Veganaise
Sauteed tofu or roasted eggplant and bell pepper
Hot pepper, sliced (optional)

Classic 100% Whole Wheat Bread

Recipe from The King Author Flour Company, Inc.

2 1/2 teaspoons instant yeast OR 1 packet active dry yeast dissolved in 2 tablespoons water
1 1/3 cups lukewarm water
1/4 cup vegetable oil
1/4 cup honey, molasses, or maple syrup
3 1/2 cups King Arthur Traditional Whole Wheat Flour
1/4 cup nonfat dried milk
1 1/4 teaspoon salt

Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual".) Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.

Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 30 to 60 minutes, or until it's crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Baking: Bake the bread in a preheated 350F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190F at the center of the loaf). Remove the bread from the oven, turn it out of the pan, and cool it on a rack before slicing. Store the bread in a plastic bag at room temperature.
Yield: 1 loaf.