Active Time

　　1 hr

　　Total Time

　　1 1D2 hr

　　This play of bitter, sweet, and crunchy goes beautifully with an aperitif or a cold glass of beer or white wine.

　　

Ingredients

Makes 32 breadsticks

　　1/2 cup rye flour

　　3/4 cup all-purpose flour

　　1 teaspoon baking powder

　　1/2 teaspoon baking soda

　　1 teaspoon sugar

　　1/4 teaspoon salt

　　1/4 cup Kalamata or other brine-cured black olives (3 oz), pitted and finely chopped

　　1/2 cup well-shaken buttermilk

　　2 tablespoons unsalted butter, melted and cooled to room temperature

　　1 large egg beaten with 1 tablespoon water to make egg wash

　　

Special Equipment

parchment paper

　　

Step 1

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment.

　　

Step 2

Whisk together flours, baking powder, baking soda, sugar, and salt in a large bowl, then stir in olives, buttermilk, and butter until a dough forms. Turn out onto a lightly floured surface and knead 5 or 6 times.

　　

Step 3

Halve dough and form each half into a 12-inch log. Cut each log into 16 pieces. Roll each piece into a 10-inch-long rope and arrange 1/2 inch apart on lined baking sheets.

　　

Step 4

Brush breadsticks lightly with some of egg wash. Bake, switching position of sheets halfway through baking, until golden and crisp, 25 to 30 minutes total. Cool on sheets on a rack 30 minutes.