Snap Sticks

For a dramatic presentation, stand these flat breadsticks on end in a tall, straight-sided vase.

cup rye flour 1 cup whole wheat flour 1 cup all-purpose flour 1 1/2 teaspoons salt 1/4 cup olive oil 1 cup water 1/2 cup mixed seeds (anise, cumin, fennel, poppy or sesame seeds)

1 1/2 teaspoons kosher (coarse) salt 2 teaspoons coarsely ground pepper 1. Heat oven to 475°F. In food processor, combine rye flour, whole wheat flour, all-purpose flour and salt; process to mix. Add oil. While processor is running, slowly add just enough of the water to form a soft, pliable dough. Process 90 seconds after dough has formed a ball. Divide dough into 3 pieces; cover.

Turn heavy-duty 15x10x1-inch baking pan upside down. Spray bottom (outside) with nonstick cooking spray. To keep pan from sliding around on work surface, place damp towel under pan.

Working with 1 piece at a time, roll dough with lightly floured rolling pin on outside bottom of pan to 1/4-inch thickness. Sprinkle with 1/3 of the seeds, kosher salt and pepper. Continue rolling, pressing seeds and seasonings into dough until dough is as thin as possible. Roll from center toward edges to create a uniform layer. (Dough should almost cover pan.) With sharp knife, cut dough crosswise into 3/4-inch strips. Do not move strips.

Place pan, still upside down, in oven. Bake 5 to 7 minutes or until strips are brown. (The thinner and browner the strips are, the crisper they will be.) Using long metal spatula, slide strips onto wire rack to cool. Cool pan. Repeat with remaining dough. Cool strips completely. Store, uncovered, at room temperature.

TIP Sticks may become soft in humid weather. To crisp them, place in single layer on baking sheet; bake at 300°F. for 8 to 12 minutes.

sticks PER STICK: 45 calories, 2 g total fat (.5 g saturated fat), 1 g protein, 6 g carbohydrate, 0 mg cholesterol, 235 mg sodium, 1 g fiber