Salt sticks

Yield: 32 Servings

Ingredients:

1 c Skim milk
1 tb Lard or unsalted butter
1/2 c Water
2 ts Sugar + a pinch
1 tb Salt
1/2 c Warm (110 F.) water
1 pk Dry yeast
1 c Rye flour
1 c Gluten flour
2 3/4 c A/P flour or as needed MMMMM---------------------------GLAZE--------------------------------
1 Egg white beaten with:
1 tb Water MMMMM--------------------------TOPPING-------------------------------
4 ts Caraway seeds
4 ts Coarse (kosher) salt

Instructions:

In sauce pan heat together the skim milk lard or butter water salt and 2 tsp. sugar until fat melts. Let cool to 110 F. in lge. bowl of elec. mixer. Meanwhile combine warm water pn. of sugar and yeast and let work till foamy abt. 10 min. then add to skim milk mixture. Mix in a bowl the gluten flour rye flour and 2 3/4 c. A/P flour. Add 2 cups of the mixed flours to yeast mixture and beat for 5 min. on low spd. Add remaining flour gradually scraping the dough onto a floured board and kneading when the dough becomes too stiff to beat. Knead until very smooth using add'tl A/P flour as needed to make a med. stiff dough. Form dough into ball and turn in buttered bowl. Turn buttered side up cover with plastic and let rise till doubled in bulk abt. 1 hr. Punch dough down turn onto working surface and divide into 4 pcs. Let pcs. rest covered with towel for 5 min. Roll each pc. into 10" round. Cut into 8 wedges then roll each tightly from the wide end to the point stretching and elongating the dough as you roll. Place on parchment-covered or lightly greased baking sheet (14 x 17) with point of each roll underneath leaving abt. 1 1/2" between salt sticks. Continue till all dough is rolled. You will fill 2 sheets. Let sticks rise covered to 3/4 proof. Preheat oven to 400 F. When proofed brush with glaze and sprinkle with seeds and salt. Bake on upper and lower racks of oven for 5 min. then swap sheets and turn end for end so browning is even. Bake 3 min. more then reduce heat to 250 F. and bake abt. 15 min. more untill all are even golden brown with no white spots on sides. Cool on racks. May be frozen; to freshen bake in 350 F. oven for 10 min.