Multigrain Twists

Multigrain Twists

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  • Each serving
  • 60 cal
  • 3.5g fat (0g sat)
  • 5mg chol
  • 100mg sodium
  • 5g carb
  • 0g fiber
  • 1g protein


  • 1 cup unbleached white flour
  • 1/3 cup barley flour
  • 1/3 cup rye flour
  • 1/3 cup white rice flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup dry, mild white wine
  • 1/3 cup neutral-flavored oil
  • 1 egg
  • Coarse sea salt, for sprinkling (optional)
  • Sesame or caraway seeds, for sprinkling


Preheat oven to 400° F. Lightly oil a baking sheet.

In a large bowl, mix flours, baking powder and salt together. In a smaller bowl, gently whisk wine and oil together, then add to the dry mixture. Knead just enough to form a dough.

Roll out dough into a long rectangle about 1/3-inch thick. In a separate bowl, whisk egg and brush over dough. Sprinkle generously with seeds of your choice and cut dough into 1/2- by 5-inch pieces. Sprinkle salt, sesame seeds or caraway seeds over the pieces.

Grab the ends of each piece and gently twist. Place the “twists” on the prepared baking sheet and bake for 20 minutes.

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