Bea Ojakangas Recipes

Recipes listed by cooking show title

Episode one: Delicious Cheese Dishes

Chunk o' Cheese Bread

Makes 2 round loaves

1 3/4 cups water
1/2 cup cornmeal
2 teaspoons salt
1/2 cup molasses
2 tablespoons butter
1 package active dry yeast
1/2 cup warm water
4 to 4 1/2 cups all-purpose flour
1 pound medium to sharp Cheddar cheese, cut into 1/2 inch cubes

Combine water, cornmeal and salt in saucepan. Bring to a boil and cook until slightly thickened. Remove from heat; stir in the molasses and butter; cool to lukewarm.

Soften yeast in the warm water and blend in the cooled cornmeal mixture. Gradaually add flour to make a stiff dough. Knead on a well floured until smooth and satiny about 5 minutes. Place in greased bowl and cover. Let rise in a warm place until doubled, about 1 hour.

Divide dough into two parts. Knead half the cheese into each part of the dough until cheese is evenly distributed. Shape into round loaves. Place in well greased 8-inch round cake pans – lined with foil, if desired and foil greased.

Let rise until light and doubled in size, about 1 hour. Preheat oven to 350°F. Bake for 45 to 50 minutes until deep golden brown.

Cheese Souffle

Cheese soufflé has a myriad of possible variations. This is my basic recipe, and I like to vary it sometimes by adding fresh herbs, or by sautéing mushrooms in the butter that is in the basic white sauce. Of course, you can vary the soufflé by using an equal amount of any of your favorite cheeses – or cheese you happen to have on hand.

Nonstick spray and dry bread crumbs for the soufflé dish
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
1 teaspoon salt
2 cups milk, warmed
2 cups (about 8 ounces) shredded sharp cheddar cheese
6 large eggs, separated, at room temperature

1. Preheat the oven to 350°F. Lightly coat a 1-1/2 quart soufflé dish with nonstick spray and dust with breadcrumbs. Set aside. *
2. In a saucepan heat the butter and whisk in the flour until well blended. Add the salt and gradually whisk in the warm milk, whisking and cooking until a smooth sauce is formed.
Stir in the cheese.
3. Mix the egg yolks with a bit of the sauce to heat it a little, then whisk back into the sauce. Remove from the heat and set aside. (You can get this much done up to an hour ahead of time.)
4. In a large glass or metal bowl, whip the egg whites until stiff but not dry. Fold the sauce into the egg whites until almost completely blended in. Pour into the soufflé dish and bake for 35 minutes until the soufflé is golden on top and only has a slight jiggle to it.
5. Serve right away – a soufflé doesn’t wait for anybody!
Serves 4 to 6
* You may wish to extend and expand the volume of a soufflé dish by circling it with a collar, made with a strip of foil long enough to wrap around the entire dish. Spray the foil so that the soufflé does not stick to it.

Leipäjuusto (Finnish Squeaky Cheese or Bread Cheese)

The formula for this recipe is based on one that Lauri Sauko (director of Salolampi language camp) talked about. It enhances the milk with extra milk powder and heavy cream. The dry milk adds a great deal of bulk to the cheese. Rennet can be ordered through the internet from cheesemaking supply houses.

1 gallon skim milk
3 cups Carnation instant dry milk (Lauri says Carnation works best)
1 quart heavy cream
1 rennet tablet
1/4 cup water
1 teaspoon salt

1. Mix milk, dry milk and cream well in a large, heavy pot and place over lowest heat until milk reaches 110 degrees F.

2. Crush rennet into the water and add to the milk; stir in the salt. Cover and do not stir anymore. Turn off the heat and let stand 1 hour until milk curdles and looks like a custard. It is okay to let it stand 2 to 3 hours, in fact some cooks put the pot into the refrigerator at this point to stand overnight.

3. With a long spatula or knife, cut the curd into 1 inch squares. The curd and whey should separate. If curd is very soft, place over low heat again for about half an hour.

4. Line a colander with dampened cheesecloth. Place over a large bowl or pan to collect the whey. Pour milk mixture into the cloth lined colander. Drain well. (Sometimes I place the colander with the draining cheese in it into the refrigerator and let it drain overnight.)

5. Transfer curds to a large rimmed cookie sheet or pizza pan. Press into a firm, evenly thick round cake.

6. Broil until cheese shrinks from sides of the pan. Pour off whey. Invert cheese onto another pan and broil to golden brown. (I had to invert mine several times onto another pan and broil again).

7. This recipe makes a large squeaky cheese, which can be cut into portions, wrapped, and refrigerated until you’re ready to eat it.

Episode two: Delicacies from Finland


2 packages (2 scant tablespoons) active dry yeast
1/2 cup warm water, 105°F to 115°F.
2 cups milk, scalded and cooled to lukewarm
1 cup sugar
1 teaspoon salt
1 1/2 teaspoons freshly crushed cardamom seeds
4 eggs, at room temperature
8 to 9 cups unbleached all purpose flour
1/2 cup soft or melted butter
1 egg, beaten
1/2 cup sliced almonds and/or pearl sugar

1. In a large bowl, dissolve the yeast in the warm water. Let stand 5 minutes or so until yeast begins to foam. Stir in the milk, sugar, salt, cardamom, eggs, plus enough flour to make a batter (about 2 cups). Beat until the dough is smooth and elastic. YOU CAN ALSO DO THIS IN THE BOWL OF A STANDING MIXER.

2.Add about 3 cups more flour and beat until the batter appears glossy, with no lumps. At this point I often let the dough sit for 15 minutes or so to let it “come together” – but that isn’t necessary. Then beat in the melted butter.

3. Beat in additional flour to make a stiff dough that can be kneaded. Often, I mix the dough with the dough hook on my standing mixer adding flour gradually. Be careful not to add too much flour – When dough is kneaded enough, it will have the feel of “wet paint” when touched with your knuckles.

4. Cover and let rise until doubled, about 1 hour.

5. Turn dough out onto a lightly oiled and floured board. Divide into 3 parts, then divide each of the three parts into 3 parts. Shape each into a strip about 16 inches long by rolling the dough between the palms and the board. Braid 3 strips together into a straight loaf, pinch the edges together, and tuck under. Repeat for the second and third loaves. Lift the braids onto lightly greased or parchment covered baking sheets. Let rise for about 20 minutes (the braids should be puffy but not doubled in size).

6. Glaze the loaves by brushing with the egg glaze. Sprinkle with almonds and/or pearl sugar.

7. Preheat the oven to 400°F. (or for convection oven, to 350°F.) Bake for about 20 to 25 minutes. Do not overbake or the loaves will be too dry. Remove from the oven when light golden-brown. Cool on a wire rack. Makes 3 braids.

Karelian Piirakka

Piirakka can be filled with either a creamy unsweetened rice pudding or mashed potatoes.
For the creamy rice filling:
1 cup uncooked white rice (not precooked or instant)
1 teaspoon salt
6 cups milk
2 tablespoons butter
For the mashed potato filling:
2 cups cooked mashed potatoes
hot milk
2 tablespoons butter
Salt to taste
For the rye crust:
1 cup warm water
1 teaspoon salt
2 tablespoons melted butter, shortening or salad oil
1 1/2 cups white flour
1 1/2 cups rye flour
For the basting sauce:
1 cup hot milk mixed with 1/2 cup melted butter
For the egg butter:
Equal parts butter and chopped hard cooked eggs mixed together

1. The easiest way to make the rice filling is to combine the rice, salt and milk in a heavy casserole. Cover, and bake at 200°F. in the oven overnight or 6 to 8 hours. Add the butter. Otherwise
2. For the mashed potato filling – you can use leftover mashed potatoes, thinned down with hot milk to the consistency of a paste.
3. For the rye crust: In a large bowl, stir the water, alt, and shortening in a bowl, gradually adding the white flour; beat until smooth.
4. Add the rye flour and mix until well blended. Turn ut onto a board and knead until smooth. Shape dough into a roll about 2 inches in diameter and divide into 12 equal parts.
5. Dust with flour, flatten and roll out into circles 6 to 8 inches in diameter, keeping shape as round as possible.
6. Place about 1/4 cup filling on each round of dough and spread to within an inch of the edges. Fold two sides of the dough onto the filling to form an oval shape. Leave an inch-wide strip of the filling exposed. Crimp edges of the dough. Place onto greased or parchment covered baking sheets about 2 inches apart.
7. Preheat oven to 450°F. Brush the filled pies generously with the basting sauce and bake 10 to 15 minutes or until lightly browned, bating twice during the baking with the basting sauce.
8. Baste once again when you take them out of the oven. Cover with a towel to soften the crusts or wrap the entire batch in foil in one package. Serve hot or cold with or without the egg butter.

Karelian Paisti

1 pound lean lamb, cubed
1 pound lean pork, cubed
1 pound lean beef round, cubed
2 teaspoons salt
1 teaspoon whole allspice
1/2 teaspoon whole white peppercorns
6 large sweet onions, cut into 1/4 inch thick slices
Chopped Fresh Parsley
Roasted Sunflower Nuts
Wild Rice or mashed potatoes

1. Preheat the oven to 275°F. In a heavy, enameled, cast-iron pot or other deep, heavy ovenproof casserole, layer the meat, salt, allspice, white peppercorns, and onion.
2. Cover tightly (I like to cover the ingredients inside the pot with parchment, tucking it down around the sides thoroughly).
3. Bake for 6 to 8 hours or until the meat is very tender.
4. Sprinkle with chopped fresh parsley and roasted sunflower nuts and serve with wild rice or mashed potatoes.

To cook the wild rice: Wash 1 1/3 cups wild rice thoroughly and drain. Combine in a heavy, ovenproof casserole with 1 teaspoon salt and 5 cups boiling water. Bake alongside the ragout in the 275°F. oven for 2 hours or until the rice is tender. Makes 4 cups wild rice, to serve 8 to 12 people.

Episode three: A Memorable Meal for Two

One Rib for Two

In my Gourmet Cooking for Two book which has been out of print for years is an idea and recipe that we hold in fond memory. The idea is to have a standing rib dinner for two with real flavors and little fuss. You rub a single rib with oil and seasonings, freeze it solid, then, from the frozen state prop it up between two baked potatoes and cook until done to your liking.

One Rib For Two
Baked Potato
Yorkshire Pudding
Green Salad with vinaigrette
Flamed Bananas

1 rib of standing rib roast, 1 1/2 to 2 pounds
1 tablespoon butter
1 clove garlic mashed
1/2 teaspoon pepper
1/2 teaspoon salt
2 baking potatoes, preferably russets

Buy just one rib of a standing rib roast. Combine the butter, garlic, pepper and salt. Rub the meat with the butter mixture. Wrap well in foil and freeze until solid.

You can have this done ahead and have the roast ready to slip into the oven about 1 1/2 hours before you plan to serve dinner.

Remove meat from freezer, unwrap and stand it on a baking sheet. You can assist the standing with a piece of crumpled foil to hold the roast upright.

Scrub the potatoes and rub lightly with oil and place on the roasting pan with the meat. Roast in a hot oven 400°F. for 1 1/4 hours for medium rare, (140°F. to 145°F.) or 1 3/4 hour for well done meat (150°F. to 160°F.) I like an instant read thermometer to check for doneness.

Rosemary Yorkshire Pudding for Two

1/2 cup milk
2 eggs
1/2 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons dried rosemary
1 1/2 teaspoons softened butter

Measure all the ingredients into a blender and process until smooth. Let stand at least 30 minutes (or mix ahead and refrigerate as much as 24 hours in advance).

Pour batter into two greased large muffin tins. Bake along with the roast until puffed.

Cloudberry Layer Cake

Makes 16 servings
6 large eggs (about 1 1/3 cups), room temperature
1 1/3 cups granulated sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1 1/3 cups all-purpose flour, stirred before measuring
2 cups cloudberry preserves
3 cups heavy cream, whipped
1/4 cup confectioners’ sugar
2 teaspoons pure vanilla extract
1/2 cup dark rum

1. Preheat oven to 350°. Line two 9-inch round cake pans with parchment paper. Break eggs into a liquid 2-cup measuring cup to measure.
2. In the bowl of an electric mixer fitted with the whisk attachment, combine eggs and sugar, beating on high speed until light and lemon colored, about 5 minutes.
3. Beat in vanilla and salt. With a rubber spatula, thoroughly fold in flour.
4. Divide batter evenly between the two pans. Bake until the cake springs back when touched in the center, 25 to 30 minutes. Transfer cakes to a wire rack to cool. Loosen edges of cooled cakes, and remove from pans. Using a serrated knife, slice cakes horizontally to make four cake layers in all.

For the filling:
Whip the cream until firm but not stiff, and add the confectioners’ sugar and vanilla.
To assemble the cake:

Place bottom layer on cake plate, brush cake with rum, and spread with one-third of the filling. Top with the second layer, brush with rum, and spread with 1/2 of the preserves. Top with the third layer, brush with rum, and spread with one-third of the filling. Top with the fourth layer, brush with rum, and spread with remaining preserves. Using a 12-inch pastry bag fitted with a 1/2-inch star tip, pipe remaining filling on cake in a decorative pattern.
This recipe has been adapted from “Great Holiday Baking Book” by Beatrice Ojakangas. Copyright ©1994 by Beatrice Ojakangas. Reprinted by permission of Beatrice Ojakangas.

Episode four: Master the Classics

Easy Roast Chicken Two ways with Lemon, Garlic, and Thyme

1 whole chicken about 3 to 4 pounds
3 tablespoons minced fresh thyme – or 1 tablespoon dried thyme
5 cloves garlic, chopped
2 teaspoons grated lemon peel
2 tablespoons extra virgin olive oil
1 lemon, quartered
1/4 cup dry white wine
1 cup chicken broth
2 teaspoons all-purpose flour

Method #1:

1. Preheat oven to 450°F. on convection roast.
2. Rinse chicken and pat dry, then place on a rack in a roasting pan.
3. Mix thyme, garlic, lemon peel and olive oil. (quarter the lemon that you grated and place into the cavity of the chicken.) Sprinkle with salt and pepper and rub chicken with the oil, and save about 1 tablespoon of the oil for later.
4. Tie legs together.
5. Roast the chicken for 20 minutes, then reduce the temperature to 300°F. Continue roasting until a meat thermometer inserted into the thickest part of the thigh registers 175°F, about 1 hour and 15 minutes.
6. Lift chicken and tilt slightly, emptying the juices from the cavity into the pan. Transfer chicken to a serving platter and tent the chicken with foil to keep warm.
7. Pour pan juices into a large glass measuring cup and spoon fat off the top. Add wine to the pan and place over high heat. Bring to a boil, scraping up browned bits. Measure and add enough of the chicken broth to measure 1 1/2 cups.
8. Pour mixture back into the roasting pan. Mix the flour into the reserved oil mixture. Whisk this into the stock in the roasting pan. Boil, whisking, until slightly thickened, about 2 minutes. Season with salt and pepper and pour into a sauceboat for serving.

Serves 4 to 6

Method #2: Spatchcock Chicken

1. Preheat oven to 450°F. on convection roast.
2. Rinse chicken, pat dry. With a pair of heavy shears, cut the backbone off the chicken and flatten so that the legs are splayed and breast is flat.
3. Mix thyme, garlic, lemon peel and olive oil. Eliminate the lemon. Sprinkle with salt and pepper and rub chicken with the oil, and save about 1 tablespoon of the oil for later.
4. Place on roasting rack with the skin side up.
5. Roast the chicken for 20 minutes, then reduce the temperature to 300°F. Continue roasting until a meat thermometer inserted into the thickest part of the thigh registers 175°F, about 30 minutes.
6. Continue as in step 7 and 8.

Roasted Root Vegetables with Aioli

2 tablespoons olive oil
2 tablespoons orange juice
1/2 teaspoon ground cumin
2 crushed cloves of garlic
2 cups cubed peeled butternut squash
2 cups cubed red potatoes
2 medium carrots, cut into 1-inch chunks
2 medium parsnips, cut into 1-inch chunks
1 medium red onion, cut into wedges
3-4 tablespoons chopped fresh rosemary

1. Preheat oven to 450°F. on convection.
2. Mix the olive oil, orange juice , cumin and garlic and toss vegetables with oil in a large bowl.
3. Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
4. Roast 20 minutes and then reduce temperature to 300°F. and continue roasting until vegetables are tender and golden brown. Sprinkle with the fresh rosemary.

For the aioli:

1 to 3 garlic cloves, grated or mashed to a paste
1 teaspoon lemon juice, more to taste
1/8 teaspoon salt, or more to taste
2 cups mayonnaise

1. Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two.
2. Add the lemon juice, salt and mayonnaise and process just until blended.

Taste for seasoning and add more salt and lemon juice if needed.

Easy Baguettes

The secret to getting crusty baguettes is to bake the loaves in a steamy oven. You need to preheat the oven sufficiently to get the best results.

2 cups lukewarm water (100 to 110°F.)
1 package (about 1 tablespoon) active dry yeast
pinch sugar
4 cups bread flour, plus additional flour for shaping
2 teaspoons salt

1. Measure the water into a large bowl and add the yeast and sugar. Set aside until yeast is dissolved and begins to foam. Stir in 2 cups of the flour and let rise at least 15 minutes until mixture is puffy.
2. Measure 2 cups flour and the sat into the food processor with the steel blade in place. Mix on/off once or twice to mix.
3. Scrape the risen mixture into the food processor and turn motor on,, mixing until flour is all moistened and incorporate. The mixture will be quite soft. Put the cover back onto the processor and let rise until the mixture fills the container, about 1 hour.
4. Place a pan of river rocks in the bottom of the oven and cover a low rack with unglazed tiles (tiles from a hardware store will work just fine.) Preheat the oven to 450°F. for at least an hour.
5. Cover a rimless cookie sheet with flour. Sprinkle your work surface with flour as well.
Turn the dough out onto the flour, trying to retain as much of the air in the dough as possible.
6. Cut the dough into 3 parts and shape into three baguettes about 16 inches long. Place the loaves onto the flour-covered cookie sheet, well apart to allow for rising. Cover, and let rise until puffy, about 45 minutes to 1 hour. With a razor blade or a serrated knife, slash the loaves diagonally.
7. Scrape the loaves carefully onto the preheated tiles in the preheated oven. Spray with water. Pour about 1 cup of water onto the preheated rocks in the pan to create a burst of steam. Bake for 18 to 20 minutes until the loaves are golden and crusty.
Makes 3 baguettes

Episode five: Perfected Danish Pastry

Quick Method Danish Pastry

3 1/2 to 4 cups all-purpose flour
1 1/2 cups (3 sticks) chilled unsalted butter
2 packages active dry yeast
1/2 cup warm water
1/2 cup heavy cream or undiluted evaporated milk
1/2 teaspoon freshly crushed cardamom seed (optional)
1/2 teaspoon salt
2 egg, room temperature
1/4 cup sugar

1. Measure 3 1/2 cups flour into a bowl or work bowl of food processor with steel blade in place. Cut the butter into 1/4 inch slices and add to the flour. Process or cut the butter into the flour until the butter is about the size of kidney beans.
2. In a large bowl, dissolve the yeast in the warm water. Let stand 5 minutes. Stir in the cream of milk, cardamom, salt, eggs and sugar.
3. Turn the flour-butter mixture into the liquid ingredients, and with a rubber spatula mix carefully just until the dry ingredients are moistened. Cover and refrigerate 4 hours, overnight, or up to 4 days.
4. Turn the dough out onto a lightly floured board; dust with flour. Pound and flatten to make a 16 – 20-inch rectangle. Fold into thirds making 3 layers. Turn dough around and roll out again. Fold from the short sides into thirds. This should result in a perfect square. Repeat folding and rolling again if you wish. Wrap and chill the dough 30 minutes or as long as overnight. For filling, shaping and baking, follow directions in the recipes that follow.

Danish Pastry Braid

1 recipe Quick Method Danish Pastry
Almond Filling
1/4 cup (1/2 stick) soft butter
1 cup powdered sugar
1 cup finely pulverized almonds
1 (3-ounce) package almond paste
1 egg white
Apricot or Prune Filling
1 cup dried apricots or pitted prunes
1 cup water
1 cup sugar


1 slightly beaten egg
2 tablespoons water
Pearl sugar or crushed sugar cubes, for topping
Chopped or sliced almonds for topping
1 cup powdered sugar
2 to 3 teaspoons warm coffee or water
1/2 teaspoon almond extract

1. Cover two baking sheets with parchment paper or lightly grease and flour them.
2. Divide the chilled dough into 2 parts. Roll each part out to make a rectangle 12 x 6 inches. Place strips on the prepared baking sheets.
3. To make the filling, cream the butter and sugar until light. Blend in the almond extract, almonds, almond paste and egg white.
4. For the apricot or prune filling, combine the apricots or prunes, water, and sugar in a glass mixing bowl. Microwave on high power for 10 minutes. Cool, and turn into a food processor with the steel blade in place and process until smooth and jam-like.
5. Spread about 1/2 cup of each the almond cream filling and fruit filling down the length of the center of each of the pastry strips. Cut slanting strips at 1-inch intervals along both sides up toward the center using a pastry wheel. Fold strips over the filling in a crisscross manner.
6. Preheat the oven to 400°F.
7. Let strips rise for 15 to 30 minutes, just until the pastry strips look puffy, they will not double.
8. Beat the egg with water to make a glaze. Brush the pastry lightly with it. Sprinkle the sugar and/or sliced almonds over the top.
9. Bake about 15 minutes or until golden.
10. Frost, if desired, with the icing. To make the icing, blend the sugar, coffee or water and almond extract until smooth and thin enough to drizzle over the braids.

Makes two braids

Episode six: Soups and Breads

Roasted Red Pepper Soup & Herbed Biscuit Muffins

6 large red bell peppers
1 tablespoon olive oil
1 large sweet onion, chopped
1 large leek (white part only) washed, chopped
4 tablespoons (1/2 stick) butter
3 small Yukon Gold Potatoes, peeled and cubed
4 cups chicken stock
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup sour cream

Position a rack in the top of the oven and preheat to 475°F.
*Line a baking sheet with foil.

*Halve the bell peppers lengthwise, discard the tops and remove seeds.
Cut halves in half lengthwise again and toss with the olive oil.
Place peppers with skin side up on the prepared pan.

*Roast peppers until some of the skins are blistered, about 10 minutes.
Remove peppers from oven and wrap with the foil in the pan.
Let stand 20 minutes.

*Meanwhile, melt butter in large saucepan over medium-low heat.
Add onion and leek and cook until tender, about 10 minutes.
Add potatoes, stock, salt, and black pepper.
Boil until potatoes are tender, about 30 minutes.

*Peel the peppers and chop finely. Add to potato mixture.

*Working in batches, puree the mixture in a blender.
Return soup to the pot and heat just until warmed through. Do not boil.

*Divide soup among 6 bowls. Spoon sour cream into a small resealable bag.
Snip one corner.
Pipe sour cream into each soup.

Makes 6 servings

Herbed Biscuit Muffins

2 1/2 cups sifted cake flour
1 tablespoon sugar
1 teaspoon dried thyme leaves
1 teaspoon crumbled dried marjoram leaves
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons (1/2 stick) butter, melted
1/2 cup buttermilk

Preheat oven to 400°F. Lightly grease 12 cups of a muffin tin.

In large bowl, combine flour, sugar, thyme, marjoram, sage, baking powder and salt.
Mix well.

Stir in the melted butter and buttermilk just to make a soft dough, 20 strokes.
Spoon into muffin cups, dividing evenly.

Bake until golden brown and a toothpick inserted into the center of a muffin comes out clean and dry, 12 to 15 minutes.

Serve warm or hot

Makes 12

Asparagus Sipping Soup

4 tablespoons (1/2 stick) butter
1 yellow onion, diced
3 cloves garlic, minced
1/4 cup dry white wine or vermouth
1 1/2 pounds asparagus, cut into 1 inch pieces
3 cups chicken stock
3/4 cup heavy cream
Salt and freshly ground pepper

Melt butter in a heavy soup pot.
Add the onion and garlic and cook, stirring occasionally, until tender & translucent, 3 to 4 minutes.

Add the wine or vermouth and cook until most of the liquid has evaporated.
Add the asparagus and chickwen stock.

Bring to a simmer. Reduce heat, and cook until asparagus is tender about 20 minutes.

Transfer to blender and process until smooth.
Add the cream, salt and pepper to taste.

Serve in small punch cups or small glasses. Offer the breadsticks with the soup.

Sesame Sunflower Breadsticks

1 package or 1 scant tablespoon active dry yeast
1 1/2 cups warm water
1 tablespoon honey
1/4 cup canola, olive, or vegetable oil
2 cups whole wheat flour
1 to 1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1 egg white, beaten with 1 tablespoon water
1/4 cup sesame seeds
1/4 cup roasted unsalted sunflower seeds

1. In large bowl, sprinkle yeast over warm water. Stir in honey and oil. Let stand 5 minutes.
2. In medium bowl, combine the whole wheat flour and 1 cup of the all-purpose flour. Stir in the salt.
3. Add flour mixture to yeast mixture. Using the paddle attachment, stir until dough is stiff enough to torn out onto a lightly floured surface.
4. Dust dough with additional flour and knead 10 minutes, adding flour as necessary.
5. Preheat oven to 300°F. Lightly grease two baking sheets.
6. Roll dough out to 14 by 4 inch rectangle. Brush egg white mixture evenly all over.
7. Sprinkle with the sesame and sunflower seeds.
8. Cut dough lengthwise into 24 half-inch strips. Twist strands and place on baking sheets.
9. Or, Cut dough into quarters, flatten, and run through the thickest setting on a pasta machine to make one long flat piece.
10. Run dough through the fettucine cutter to make thin sticks.
11. Separate the strands and brush with the egg wash. Sprinkle with the sesame and sunflower seeds and arrange on greased baking sheets.
12. Bake until breadsticks are crisp, about 30 minutes for thick breadsticks and 15 minutes for thinner ones.

Makes 24 thick breadsticks or 7 dozen very thin ones