1 envelope active dry yeast
1/2 c. very warm water
2 tbsp. honey
1/2 c. (1 stick) butter, melted
1 tsp. salt
1/2 c. boiling water
1 egg
2 to 2 1/2 c. whole-wheat flour
1/2 tsp. water
Caraway or sesame seeds or coarse salt

Sprinkle yeast over very warm water in a 1-cup measure. ("Very warm water" should feel comfortably warm when dropped on wrist.) Stir in 1 teaspoon of the honey. Let stand until bubbly, about 10 minutes.

Mix butter, salt, boiling water and remaining honey in a large bowl; cool to lukewarm.

Beat egg in small cup; reserve 1 tablespoon for brushing sticks. Stir remaining egg into butter mixture. Stir in yeast until blended.

Add 2 cups of the flour; gradually stir in enough extra flour to make a soft dough. Do not knead.

Divide dough into 12 equal parts. Roll each on floured surface to make an even stick 12 inches long. Place on greased cookie sheets about 2 inches apart.

Mix reserved egg with the 1/2 teaspoon of water. Brush over bread sticks; sprinkle with seeds or coarse salt. Let stand, uncovered, 30 minutes.

Bake in a hot oven (425 degrees) for 15 minutes. Remove to wire rack; serve warm. For shorter sticks, divide dough into 24 parts. Bake as directed above. Makes 1 dozen long bread sticks.