Our Recipe Collection

 

1-1/2 cups Hodgson Mill Oat Bran Cereal           

1 (5/16 oz) pkg Hodgson Mill Fast Rise or Hodgson Mill Active Dry Yeast  

1 to 1-1/2 cups Hodgson Mill Naturally White Flour

1 Tbsp granulated sugar                           

1 tsp salt

¾ cup buttermilk

2 Tbsp peanut oil

1 large egg white

2 Tbsp toasted sesame seeds*

 

 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.