Directions

• Pour the luke warm in a bowl, add honey, salt and yeast. Let it rest for 15 minutes until the yeast forms a foam on top of the water.
• In a separate large bowl, combine the wholewheat flour, baking powder, grated beet, carom seeds, freshly crushed black pepper, garlic powder and grated cheddar cheese.
• Make a well in between the flour mixture and add the yeast water. Knead well for about 10 minutes with hands on a lightly floured work surface or for 5 minutes if using an electric mixer fitted with a dough hook.
  
  Dough should be soft but not sticky
• Divide the mixture into 12 equal portions in the shape of a ball
• Place each ball on a floured surface and roll into a long thin sausage shape of about 7-inches long and 1.5 cm wide
• Place the breadsticks on a lined baking sheet, spacing them enough to let them spread a bit
• Cover the breadsticks with a cling film, making sure that it is airtight
• Leave in a warm place for about 1 hour or until doubled in size
• Pre-heat the oven to 200 degree C/400 degree F/Gas mark 6
• Remove the cling film from the breadsticks and brush each breadstick with olive oil or melted butter
• Sprinkle over some white sesame seeds and oregano or rosemary
• Bake for 20 minutes or until breadsticks feels firm to touch. Remove from oven and leave to cool