Soft Rye Bread Sticks With Caraway Seed - cooking recipe

Ingredients

1 1/4 c. warm water (105~ to 115~)
3 Tbsp. sugar
1 Tbsp. caraway seed
2 c. rye flour
melted margarine
1 pkg. dry yeast
1/2 tsp. salt
3 Tbsp. margarine, softened
1 1/2 to 2 1/2 c. all-purpose flour
extra caraway seed for sprinkling

Preparation

Measure warm water into a large bowl.
Sprinkle in yeast; stir until dissolved.
Add sugar, salt, 1 tablespoon caraway seed and softened margarine.
Stir in rye flour.
Beat until smooth.
Add enough white flour to make a stiff dough.
Turn out onto a lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
Place in greased bowl, turning to grease top.
Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour.