Rustic Rye Breadsticks

4 cups water

2 Tbsps active dry yeast

5 Tbsps sorghum or molasses

2 Tbsps liquid lecithin

1 grated raw potato

2 tsp sea salt

2 Tbsps crushed caraway seeds

4 Tbsps Braggs Liquid Aminos

2 cups rye flour

4 ½ cups whole wheat flour

5 cups barley flour

Directions:

In a mixer bowl using a dough hook add the first 4 ingredients.
Let set for 10 minutes.  
Add all other ingredients and let mixer knead the bread for 10 minutes. Alternatively, you can do it by hand.
The dough is sticky, but add more flour until it is more soft than sticky.
Let rise in a warm place until double.
This can be shaped into five loaves of bread, or 42-45 breadsticks or rolls.
Let rise until doubled again. Bake at 350 for 50-60 minutes for bread.
Bake at 400 for 12-18 minutes for breadsticks.