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1
Dissolve the yeast in the water in a large bowl or in the bowl of a stand mixer.
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2
Stir in the honey, agave nectar, malt extract or rice syrup.
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3
Let stand for five minutes.
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4
Stir in the olive oil.
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5
Combine the whole-wheat flour, 1 cup of the unbleached all-purpose flour and the salt.
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6
Add to the liquid mixture.
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7
If kneading by hand, stir until you can turn the dough out onto a lightly floured surface; knead for 10 minutes, adding flour as necessary to keep the dough from sticking to your hands and worktop.
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8
If using an electric mixer, mix at medium speed for 8 to 10 minutes.
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9
Add flour as necessary so that the dough comes away from the sides of the bowl.
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10
The dough should be elastic and just slightly sticky.
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11
Lightly flour your work surface or brush with olive oil.
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12
Using your hands or a rolling pin, roll the dough into a 14-by4-inch rectangle.
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13
Make sure there is enough flour or oil underneath the dough that it doesnt stick to the work surface.
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14
Brush the top with oil.
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15
Cover with plastic wrap, then with a damp kitchen towel.
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16
Allow to rise for 1 to 1 1/2 hours until nearly doubled.
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17
(If you need the workspace, lightly oil the underside of a sheet pan and place the dough on top.)
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18
Preheat the oven to 400 degrees with the racks positioned in the middle and upper thirds.
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19
Brush sheet pans with olive oil.
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20
Cut the dough crosswise into four equal pieces.
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21
One at a time, cut each piece crosswise into six equal pieces.
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22
Roll each piece between the board and your hands, as if you were making it into a rope, until it is as long as the baking sheet.
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23
For a tighter strip, twist the strands from one end to the other.
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24
Place 1 inch apart on the baking sheets until youve filled two baking sheets.
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25
Continue to shape the remaining breadsticks while the first batch is baking.
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26
Place in the oven, and bake 15 minutes.
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27
Switch the pans top to bottom and front to back, and bake another 10 minutes until the breadsticks are nicely browned (they will be darker on the bottom).
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28
Remove from the heat, and cool on a rack.
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29
Shape and bake any remaining dough as instructed.
