I heart breadsticks–especially these healthy ones, which even Abram likes! They’re good warmed with butter, dipped in honey or ranch, and are strangely reminiscent of bagels when sliced in bite-sized pieces.
- 2 ounces (about 2 heaping cups) fresh baby spinach leaves, stems removed
- 2 tbsp. diced onions
- generous 1/2 cup water
- 3 tbsp. extra virgin olive oil, plus extra for brushing
- 1 3/4 cups unbleached white bread flour
- 1/4 cup wheat flour
- 1 tsp. ground flax seed
- 1 tbsp. wheat germ
- 1/4 tsp. nutmeg
- 1/3 cup grated Parmesan cheese
- 1 tsp. salt
- 1/2 tsp. raw sugar
- 1 tsp. rapid-rise active dry yeast
1. Heat 1 tbsp. olive oil in a frying pan, add onion and saute until golden. Add spinach and stir to combine. Cover pan tightly and remove from heat; let stand 5 minutes, then stir again and let cool.
2. Place spinach mixture in bread machine, add water and 2 tbsp. oil. Sprinkle the flour over, followed by cheese, wheat germ, flax seed and nutmeg.
3. Add salt and sugar in separate corners of the bread pan. Make a shallow indentation in the center of the flour and add yeast. Set bread machine to dough setting. Press start, of course.
4. When cycle has finished, preheat oven to 350 degrees. Remove dough and place it on a lightly floured surface. Roll into a large rectangle and use a large knife to cut into 6 strips. Twist each strip into a breadstick shape and place on a lightly greased cookie sheet. Brush or spray sticks with olive oil.
5. Bake sticks until golden brown, about 20 minutes. Cool on rack… or eat piping hot slathered in butter.