These healthy whole-wheat breadsticks combine the savory flavor of fresh sage with the sweet tang of dried apricots. Golden raisins or even dried cranberries could be substituted.

Whole-wheat Apricot Sage Breadsticks
Start to finish: 1 hour 15 minutes (25 minutes active)

Makes 12 breadsticks

1/2 cup very warm tap water
1 tablespoon active dry yeast
1 tablespoon honey
3/4 cup milk
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
2 tablespoons finely chopped fresh sage
1 teaspoon salt
1 cup all-purpose flour
2 cups white whole-wheat flour
1/2 cup chopped dried apricots

In a large bowl, combine the water, yeast and honey. Let stand for 5 minutes, or until bubbly.
Meanwhile, in a small saucepan over low, combine the milk and butter. Heat until warm, but not hot. You should be able to comfortably leave your fingers in the mixture. Add the sage to the milk, then set aside.
To the yeast mixture, add the salt, both flours and the milk mixture. Use an electric mixer on low to mix until the ingredients form a soft dough. Mix in the apricots until evenly distributed. Let the dough rest in the bowl for 5 minutes.
Transfer the dough to a lightly floured surface and knead for 5 minutes or until soft and supple. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and let rise until doubled, about 30 minutes.
Heat the oven to 375º. Coat a baking sheet with cooking spray.
Transfer the dough to a lightly floured surface. Use your fingers to press the dough into a 10-by-14-inch rectangle. Cut the dough into 12 strips. Arrange the strips on the prepared baking sheet, twisting them slightly. Let rise for 10 minutes.
Bake until golden brown, about 15 minutes.