Breadsticks

2 1/2 cups whole wheat flour
2 tablespoons chopped fresh rosemary
1 tablespoon organic cane sugar
1 teaspoon salt
2 1/4 teaspoons dry yeast
1 cup very warm water
1/4 cup grated parmesean cheese

1. In large bowl, mix 1 cup of the flour, rosemary, sugar, salt and yeast. Add very warm water. Beat with electric mixer on medium speed for 3 minutes, scraping bowl frequently. Stir in enough of the remaining flour until dough is soft and leaves sides of bowl.
2. Place dough on lightly floured surface. Knead 5-8 minutes or until dough is smooth and springy. Spray large bowl with cooking spray (pump). Place dough in bowl, turning to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 30 minutes or until dough has almost doubled in size. Dough is ready if indentation remains when touched.
3. Spray 2 cookie with cooking spray (pump); sprinkle with cornmeal. Divide dough into 12 equal parts. Roll and shape each part into a 12 inch rope. Place 1/2 inch apart on cookie sheet. Sprinkle with grated parmesan cheese.
4. Cover losely with plastic wrap and let rise in warm place about 20 minutes or until they have doubled in size. Heat oven to 425.
5. Bake 10 to 12 minutes or until golden brown.
Makes 12 breadsticks. 80 calories each.

I served the breadsticks with Shiratake Tofu noodles covered in marinera sauce, fresh chopped parsly, and a tablespoon of grated parmesan cheese.