Dissolve the yeast in the water and add the sugar and the malt powder. Add 1 cup of the all-purpose flour and let this sit for 10 minutes to give the yeast a chance to get going.
Stir in the olive oil, salt, rosemary, and onion. Add the rest of the all-purpose flour. Add the whole wheat flour, a cup at a time, until the dough has formed a shaggy mass.
Turn the dough out onto a lightly floured counter and knead it, adding more flour as necessary, until the dough has formed a smooth and satiny ball. Place the dough in a bowl. Drizzle 2 tablespoons of olive oil on the dough; this will prevent the formatio
Punch the dough down and turn it out onto a lightly floured counter. Knead the dough to expel any air bubbles. Divide the dough in half and keep dividing the halves into halves until you have 40 pieces. Roll each piece into a rope about 12?? long. Place o
These can be kept overnight in a plastic bag, and heated up the next day for a few minutes in a 350°F oven until they are refreshed.
?If you prefer thin, crunchy breadsticks like Italian grissini, place the dough on a well-floured work surface and roll into a large rectangle approximately 1/4? thick, and just wide enough to fit on your baking sheet. You?ll probably have to do this in p
?This is a recipe that also lends itself well to rolls. You can form the dough into about 30 golf-ball sized rolls and extend the baking time to 20-25 minutes.