I enjoy baking with whole grains in both savory and sweet recipes. Recently I wanted crunchy breadsticks and adapted a New York Times recipe that uses whole grain flour and walnuts. The results were rustic, crunchy, and very satisfying.

I’ve made these breadsticks with white wheat, spelt, and regular whole wheat flour—the photos show the whole wheat version. All three flours work well, producing a hearty texture and deep, nutty flavor that pairs beautifully with the walnuts.

Sometimes I stir in a pinch of freshly ground black pepper for a subtle bite; another time I added finely chopped fresh rosemary. Both variations are delicious, though I often prefer them plain so the whole grain and walnut flavors shine through.

Buon Appetito!
Deborah Mele

Whole Wheat Walnut Breadsticks

Yield:
Makes 2 Dozen

Prep Time:
2 hours 20 minutes

Cook Time:
25 minutes

Total Time:
2 hours 45 minutes

Ingredients

2 cups whole wheat flour (see notes)
1 1/2 cups all-purpose flour
2 teaspoons instant active dry yeast
1 1/2 teaspoons salt
3/4 cup finely chopped walnuts
1/4 cup walnut oil
1 1/2 – 1 3/4 cups warm water

Optional Add-Ins:

1 teaspoon finely chopped rosemary or freshly ground black pepper

Extra:

Olive oil (for brushing)
Sea salt (for sprinkling)

Instructions

In a large bowl, combine both flours, the yeast, salt, and walnuts. If using rosemary or black pepper, add it now and stir to distribute.
Add the walnut oil and 1 1/2 cups of warm water, stirring until the dough comes together into a ball. Add a little more water if needed until the dough is cohesive.
Turn the dough onto a lightly floured surface and knead by hand until very smooth and elastic, about 8–10 minutes.
Place the dough in an oiled bowl, cover, and let rise until doubled in size.
Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper.
Roll the dough into a 14 by 6-inch (35 by 15 cm) rectangle.
Cut the dough crosswise into four strips, then cut each strip into six pieces to yield about 24 pieces.
Roll each piece between your hands into a rope as long as your baking sheet.
Arrange the breadsticks on the prepared baking sheets about 1 inch apart.
Brush them lightly with olive oil and sprinkle with sea salt.
Bake for 15 minutes, then rotate the pans for even browning.
Bake an additional 10 minutes, or until the breadsticks are nicely browned and crisp.
Remove from the oven and let cool completely on a rack.
Store breadsticks in an airtight container for several days. To refresh, reheat frozen or stored sticks in a preheated oven for about 5 minutes.

Did you make this recipe?

Please leave a comment or share a photo if you try the breadsticks.