Whole Wheat Apricot Sage Breadsticks - water

Method

• In a large bowl, combine the water, yeast & honey.
• Let stand 5 minutes, or until bubbly.
• Meanwhile, in a small saucepan over low, combine the milk & butter.
• Heat until warm but not hot.
• You should be able to comfortably leave your fingers in the mix.
• Add the sage to the milk, then set aside.
• To the yeast mix, add the salt, both flours and milk mixture.
• Use an electric mixer on low to mix until the ingredients form a soft dough.
• Mix in the apricots until evenly distributed.
• Let the dough rest in the bowl for 5 minutes.
• Transfer the dough to a lightly floured surface & knead for 5 minutes or until soft & supple.
• Transfer the dough to a lightly oiled bowl, cover it with plastic wrap & let rise until doubled, about 30 minutes.
• Heat oven to 375.
• Coat a baking sheet with cooking spray.
• Transfer the dough to a lightly floured surface.
• Use your fingers to press the dough into a 10x14" rectangle.
• Cut the dough into 12 strips.
• Arrange the strips on the prepared pan, twisting them slightly.
• Let rise for 10 minutes.
• Bake until golden brown, about 15 minutes.