1 package active dry yeast
2/3 cup warm (105 to 115F) water
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 cup olive oil
2 to 2 1/4 cups all-purpose or bread flour
1/2 cup whole wheat flour
1 egg white, beaten with 1 teaspoon water
Directions: Sprinkle yeast over the water in a mixer bowl. Let stand 5 minutes. Add salt and oil. Add 1 1/2 cups of the flour; mix to blend. Then beat at medium speed until smooth and ealstic, about 5 mintues. Stir in whole wheat flour and 1/4 cup more all-puropose flour to make a stiff dough. Turn onto a floured surface and knead until dough is smooth and satiny and small bubbles form just under the surface (about 5 minutes) adding just enough flour to keep dough from being sticky. Trun dough into greased bowl. Cover with plastic wrap and a towel. Let rise until doubled (about 45 minutes). Punch dough down. Cover with inverted bowl and let rest 10 minutes (this makes it easier to handle.) Divide into halves, then cut each half into 18 pieces. Using palms, roll each piece into starnds about 8 inches long. Place strands parallel and about 1/2 inch apart on greased baking sheets. Let rise until strands look puffy (15 to 20 minutes). Preheat oven to 325F. Brush bread sticks lightly with egg white mixture. Bake until crisp and lightly browned (35 to 40 minutes). Cool on rack.
Notes: The dough can be shaped two ways: into plain, straight sticks or into twists that seem even crisper.