Recipes and Cooking Herbed Cheese Whole Wheat Breadsticks 3.0 (6) These cheesy, oregano-seasoned breadsticks are packed with flavor. Try different herbs, such as rosemary, basil, or thyme. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Mike Dieter Prep Time: 30 mins Rise Time: 1 hrs 30 mins Bake Time: 12 mins Total Time: 2 hrs 12 mins Servings: 15 Jump to Nutrition Facts Ingredients ½ - ¾ cup all-purpose flour 1 package active dry yeast ½ cup warm water (120 degrees F to 130 degrees F) 1 tablespoon honey 1 tablespoon cooking oil ½ teaspoon salt ¾ cup whole wheat flour 1 tablespoon grated Parmesan cheese ½ teaspoon dried oregano, crushed 1 slightly beaten egg white 1 tablespoon grated Parmesan cheese ½ teaspoon dried oregano, crushed Directions In a large mixing bowl stir together 1/2 cup all-purpose flour and the yeast. Add water, honey, oil, and salt. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour, 1 tablespoon Parmesan cheese, and 1/2 teaspoon oregano. Turn the dough out on a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately soft dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (about 1 hour). Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Lightly grease two baking sheets. Roll dough into a 15x7-inch rectangle. Cut into fifteen 1-inch strips. Place strips on prepared baking sheets. (If desired, twist each strip 3 to 4 turns, stretching gently to form 10-inch-long twisted breadsticks. Place on prepared baking sheets and press ends to baking sheet.) Cover and let rise in warm place until nearly double (about 30 minutes). Brush breadsticks with egg white. In a small mixing bowl stir together 1 tablespoon Parmesan cheese and 1/2 teaspoon oregano. Sprinkle over breadsticks. Bake in a 375 degree F oven about 12 minutes or until golden brown. Remove from baking sheets. Cool on wire racks. Makes 15 breadsticks. Rate it Print Nutrition Facts (per serving) 53 Calories 1g Fat 9g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Calories 53 % Daily Value * Total Fat 1g 1% Cholesterol 1mg 0% Sodium 91mg 4% Total Carbohydrate 9g 3% Protein 2g Calcium 10.1mg 1% Iron 0.5mg 3% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.