Grissini (Piedmont-Style Breadsticks)

Whisk whole-wheat and all-purpose flours, active dry yeast, 1 teaspoon salt and brewer's (or nutritional) yeast in a medium bowl. Whisk in 2 tablespoons oil and malt syrup. Add water and knead to incorporate. Turn the dough out onto a clean work surface. Knead until it's pliant and shiny, 15 to 20 minutes. (Alternatively, combine dry ingredients in a stand mixer fitted with the flat beater. Mix on medium-low speed to combine, then add 2 tablespoons oil and malt syrup. Add water and mix until just combined. Replace the flat beater with the dough hook. Knead until the dough is pliant and shiny, about 5 minutes.)

Place the dough in a clean bowl, cover with a clean, damp kitchen towel and let rise until almost doubled in size, about 2 hours.

Preheat oven to 375 degrees F.

Turn the dough out onto a lightly floured surface and divide into 14 pieces. With your hands, roll each into a slender rope 10 to 12 inches long. Place the grissini on a baking sheet, about 1/2 inch apart. Brush both sides of the grissini with the remaining 2 tablespoons oil and sprinkle with the remaining 1/4 teaspoon salt.

Bake the grissini until golden brown on the bottom, 12 to 15 minutes. Turn them over and rotate the pan front to back. Continue baking until golden brown, 12 to 15 minutes more.