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1
Preheat the oven to 325F (160C).
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2
In a small bowl, combine the yeast with the molasses and warm water.
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3
Set aside in a warm place until the yeast starts to foam, about 5 to 10 minutes.
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4
Prepare the zest by lightly grating the outer peel of the orange and lemon against the fine grate of a cheese grater.
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5
Use only the colored part of the rind; the underlying white portion is bitter.
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6
In a large bowl or in the food processor, combine the flours, salt, and baking soda.
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7
Stir in the orange zest, lemon zest, and rosemary and mix well.
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8
Add the oil, egg, and orange juice and mix well.
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9
Add the yeast mixture and mix until well blended.
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10
Knead well by hand for about 5 minutes on a lightly floured surface until the dough is smooth and springy to the touch.
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11
Place the dough in a large, lightly oiled bowl and turn over to coat all sides.
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12
Cover with a damp towel and set in a warm place until the dough has doubled in bulk, about 1 1/2 to 2 hours.
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13
Punch the dough down and turn out onto a lightly floured surface or pastry cloth.
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14
With a sharp knife, divide the dough into 12 small pieces.
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15
With your hands, roll each piece into a stick approximately 12 inches long.
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16
You will have a more even-looking stick if you place the dough on a firm surface and roll your hands across the top, moving from the center outward.
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17
Place the sticks 1 inch apart on a baking sheet that has been lightly sprinkled with cornmeal.
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18
Cover the sheet with a towel and let the sticks rise slightly in a warm place for 10 to 15 minutes.
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19
Brush the tops of the sticks with the lightly beaten egg mixture and sprinkle with coarse salt.
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20
If desired, sprinkle with chopped rosemary for additional flavor.
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21
Bake for 30 to 35 minutes, or until well browned.
