5 tb Unsalted butter
2 ts Caraway seeds
1 ts Coarse salt plus additional
2 sl Pumpernickel bread
2 sl Rye bread
Preheat oven to 350F.
In a small saucepan melt butter with caraway seeds and 1 teaspoon salt.
Brush bread on both sides with butter mixture and slice lengthwise into
1/2-inch-wide strips. On a baking sheet sprinkle breadsticks with
additional salt and bake in lower third of oven, turning once, until golden
brown and crisp, about 15 minutes. Transfer breadsticks to a rack and cool
completely. Breadsticks may be made 2 days ahead and kept in a resealable
Makes about 24 breadsticks.