Flax Dipstix
Yields 56 stix
Serving Size 1 stix
3/4 C Rye flour
3/4 C All purpose flour
1/4 C Ground flaxseed
1/2 Tbs. Steak spice
1/2 Tbs. Coarse ground black pepper
1/2 tsp. Baking powder
1/2 tsp. Salt
4 tsp. Canola oil
1/2 C Milk
1 Egg yolk for brushing
In a food processor combine flours, flax, steak spice, black pepper, baking powder and salt. Using the dough hook, mix all of the dry ingredients.

* Add canola oil through lid opening while on low speed setting until it crumbles.

* Slowly add milk until dough clumps together.

* Increase speed setting to half of maximum and knead 1 minute.

* Remove dough, place in a plastic bag and refrigerate 15 minutes.

* Remove from fridge and divide into 6 pieces.

* On a lightly floured surface roll out dough into a rectangle to approximately 1 mm (3/16 inch).

* Place rolled dough into a pasta machine and roll through on setting #1 then #2 and finally setting #3 to obtain a thickness of 3 mm (1/8 inch) OR roll by hand to 3 mm (1/8 inch)..

* Cut dough into 1.25 cm (1/2 inch) widths which are 15 cm (6 inches) in length Place strips on ungreased cookie sheets and give two turns (twists) at one end of the strip.

* Bake in a preheated oven 160? C (325? F) 15 minutes.

* Remove from oven and brush each stick with egg yolk.

* Return to oven and bake an additional 8 minutes.

* Remove from oven. Cool completely. Place in freezer bag and freeze.