In a food processor fitted with steel blade or in a blender, mill Hodgson Mill Oat Bran Cereal until fine and flour-like, about 2 minutes. Blend with yeast, sugar and salt.
Heat buttermilk with peanut oil until very hot, about 115-120 degrees F. Add to flour mixture. Beat with low speed of electric mixer for 1 minute, scraping sides of bowl. Beat for 3 minutes at high speed, gradually incorporating 1-cup white flour.
Turn onto floured board. Knead in enough remaining flour as necessary to make a smooth and elastic dough. This will take 6 to 8 minutes. Shape into a ball, place in a greased bowl, and allow to rise in a warm place for 30 minutes.
Preheat oven to 400 degrees F. Spray a large cookie sheet with no stick cooking spray.
Punch down and turn dough onto a floured surface. Divide dough into four portions. Divide each portion into 6 pieces. Roll each piece into a rope and place on prepared cookie sheet. Brush with a mixture of egg white and 1 tablespoon water, and then sprinkle with sesame seeds.
Bake for 12 to 15 minutes, or until the breadsticks are golden brown. Remove from cookie sheet immediately. Store in airtight container.
*To toast sesame seeds, heat in a small fry pan, stirring constantly, until sesame seeds are golden brown. Remove from heat immediately.
Each breadstick: 64 carolies, 1 gm dietary fiber; ½ gm. Soluble fiber; 10 gm carbohydrates; 2 gm protein, 2 gm fat (25% calories from fat); less than 1 mg cholesterol; 92 mg sodium; 27 mg potassium; 12 mg calcium.
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