Instructions: In a small bowl, combine the molasses, salt, melted butter, boiling water, and caraway seeds. Set aside.

Place warm water in a small bowl and sprinkle in the yeast. When yeast is dissolved and the molasses mixture is just warm, mix the two together. Pour into a large bowl and add the rye flour. Stir to mix thoroughly Turn out onto a floured surface and knead in the flour. Continue to knead until dough is glossy and elastic, about 5 to 7 minutes.

Place dough in an oiled bowl, cover with a tea towel, and allow to rise to double its bulk in a warm, draft-free place; it should take about 1 hour. Punch down and divide dough into 20 balls of equal size. Roll each ball into a stick and place on greased cookie sheets. Allow to rise until doubled in size, about 30 to 45 minutes.

Meanwhile, preheat oven to 400F degrees.

Combine egg white and water. Brush on each stick and sprinkle with caraway seeds and kosher salt.

Bake for approximately 20 minutes, or longer if you like them dry.

Makes 20 sticks

Lees Suggested Menu :
*Fettuccine with Four Cheeses
*GREENS, TURNIP, and *CORN SOUP
*Rye Breadsticks
*Cassis Sorbet with Lemon Kisses
*Wine
*Coffee
**SOURCE: Lee Baileys Soup Meals (1989:isbn0517573040) LEES NOTES: Breadsticks are a bit time-consuming to make, but these are really good. However, you could substitute a nice crusty loaf of French or Italian bread.

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