Recipe - Pumpernickel And Rye Breadsticks

5 tablespoon Unsalted butter
2 teaspoon Caraway seeds
1 teaspoon Coarse salt plus additional
to taste
2 sl Pumpernickel bread
2 sl Rye bread

Preheat oven to 350F.

In a small saucepan melt butter with caraway seeds and 1 teaspoon salt.
Brush bread on both sides with butter mixture and slice lengthwise into
1/2inchwide strips. On a baking sheet sprinkle breadsticks with
additional salt and bake in lower third of oven, turning once, until golden
brown and crisp, about 15 minutes. Transfer breadsticks to a rack and cool
completely. Breadsticks may be made 2 days ahead and kept in a resealable
plastic bag.

Makes about 24 breadsticks.

Gourmet October 1994

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