Whole Wheat Bread Sticks

A two-line recipe that depends entirely on the oven being slow enough to dry the bread rather than toast it. Everything else is knife work.

• Oven temperatureThe recipe specifies nothing beyond "dry out thoroughly in oven." Drying rather than toasting implies a low oven; something in the region of 275-300F suits the purpose, since at higher heat the outside browns before the centre has given up its moisture.
• How longExpect 25-40 minutes depending on the bread, turning the pieces once. They are done when a stick snaps cleanly rather than bending, and the cut faces are pale gold. Cool them on a rack before judging crispness; they firm up considerably as they lose their last steam.
• The bread mattersA close-grained sandwich loaf gives sticks that hold their shape. Open, holey artisan whole wheat crumbles along the cuts. Day-old bread cuts far more cleanly than fresh.
• CuttingAn inch-thick slice cut in thirds lengthwise gives three sticks an inch thick and a third of the slice's width across, so the exact section depends on the loaf. A serrated knife and a sawing stroke help.
• Pie panAny shallow pan or baking sheet works; the point is a single uncrowded layer with air around each stick. Crowding traps steam and you get soft centers.
• Yield and storageSix slices make about 18 sticks. Once fully dry they should keep for a week or two in a tin, and a few minutes back in a low oven revives any that soften.
• Optional finishThe recipe as given is plain. If you want them richer, brush the cut faces with melted butter before drying, but they will then keep only a few days.