CHEWY BROWN BREADSTICKS

1 cup warm water

1 (1/4 ounce) package active dry yeast

2 tablespoons firmly packed brown sugar

1 1/2 cups whole wheat flour

1 1/2 to 2 cups bread flour

1/2 cup cornmeal

1 egg, beaten

2 tablespoons light molasses

2 tablespoons butter, melted

1 1/2 teaspoons salt

1 egg, beten

1 tablespoon water

2 tablespoons cornmeal

Combine water, yeast and brown sugar in large mixer bowl; stir until yeast is dissolved. Add whole wheat flour, 1/2 cup bread flour, 1/2 cup cornmeal, egg, molasses, butter and salt. Beat at medium speed, scraping bowl often, until smooth. Stir in enough remaining bread flour by hand to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic. Place in greased bowl; turn, greased-side up. Cover; let rise in warm place until double in size (about 1 hour)

Punch down dough; turn onto lightly floured surface. Divide into 12 (9 by 1/2 inch) breadsticks. (Dough may be sticky.) Place breadsticks 2 inches apart onto greased baking sheets. Cover; let rise until double in size (20 to 30 minutes)

Combine 1 beaten egg and 1 tablespoon water in small bowl. Brush breadsticks with egg mixture; sprinkle with 2 tablespoons cornmeal.

Heat oven to 375 degreses. Bake for 13 to 18 minutes or until golden brown.

12 breadsticks.

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