This play of bitter, sweet, and crunchy goes beautifully with an aperitif or a cold glass of beer or white wine.
Ingredients
1/2 cup rye flour
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup Kalamata or other brine-cured black olives (3 oz), pitted and finely chopped
1/2 cup well-shaken buttermilk
2 tablespoons unsalted butter, melted and cooled to room temperature
1 large egg beaten with 1 tablespoon water to make egg wash
Special equipment: parchment paper
Directions
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment.
Whisk together flours, baking powder, baking soda, sugar, and salt in a large bowl, then stir in olives, buttermilk, and butter until a dough forms. Turn out onto a lightly floured surface and knead 5 or 6 times.
Halve dough and form each half into a 12-inch log. Cut each log into 16 pieces. Roll each piece into a 10-inch-long rope and arrange 1/2 inch apart on lined baking sheets.
Brush breadsticks lightly with some of egg wash. Bake, switching position of sheets halfway through baking, until golden and crisp, 25 to 30 minutes total. Cool on sheets on a rack 30 minutes.
