Italian Breadsticks

1 to 1 1/4 cups all purpose flour
3/4 cup wheat germ
2 tsp quick-raising yeast
2 tbsp sugar
1 tsp salt
1/2 tsp dried Italian herb seasoning
1/3 cup olive oil
3/4 cup hot tap water (120-130F or 48-55C) water
3/4 cup whole-wheat flour
1 egg
1 tbsp water

Optional toppings:
ground pepper
sesame seed
regular wheat germ

In a large bowl, combine 1 cup all purpose flour, 3/4 cup wheat germ, yeast, sugar, salt and Italian seasoning. Stir well to blend flavors. Add oil and hot water.

With an electric mixer at medium speed, beat 2 minutes, scraping bowl. Stir in whole-wheat flour and enough remaining all-purpose flour to make soft dough that leaves sides of bowl.

Turn out onto a floured board and knead for 5 minutes (or until dough is smooth and elastic). Place in a greased bow, turning dough to coat all sides. Cover and let rise in a warm place until doubled (approx 30 minutes).

Preheat oven to 275F (135C) oven. Punch down dough and divide into 24 pieces. Shape each piece into a long rope (approx 12 inches or 30 cm). Place on baking sheets. In a cup, beat egg with 1 tbsp water and brush on dough.

Sprinkle with the topping of your choice.

Bake for 40-45 minutes or until browned. Cool on wire racks. Serve warm or wrap in foil to store.

Note: some ovens are not long enough to bake things this long. At 12 inches, this recipe makes 24 breadsticks.