Makes 4 dozen sticks
1 tablespoon dry yeast
4 1/2 cups Nash’s rye flour
1 1/4 cups warm water
1 egg, beaten with 1/2 teaspoon water
1 tablespoon honey
1 medium onion, chopped and sautéed (caraway, sesame or poppy seeds may be substituted)
In a large bowl dissolve yeast in warm water. Add honey and let proof. Then stir in 4 cups flour. Lightly oil a baking sheet.
Turn out dough onto a floured surface and knead in 1/2 cup flour until smooth. Divide dough into 48 pieces and roll each into a rope about 1/2 inch in diameter and 5 inches long. Place on prepared baking sheet. Brush with egg and sprinkle with onions. Let rise in a warm place for 20-30 minutes.
Preheat oven to 425 degree F. Bake for 15-20 minutes. Cool on wire racks.
We thank Rodale’s Basic Natural Foods Cookbook for this recipe.