Preheat the oven to 325F (160C).

In a small bowl, combine the yeast with the molasses and warm water.

Let sit in a warm place for 5-10 minutes, until the yeast starts to foam.

Prepare the zest by grating the outer peel of the orange and lemon, avoiding the white pith.

In a large bowl, combine the rye flour, all-purpose flour, salt, and baking soda.

Stir in the orange zest, lemon zest, and rosemary.

Add the oil, egg, and orange juice.

Add the yeast mixture and mix until well blended.

Knead on a lightly floured surface for about 5 minutes until the dough is smooth and springy.

Place the dough in a lightly oiled bowl, turning to coat all sides.

Cover with a damp towel and let rise in a warm place for 1 1/2 to 2 hours, until doubled in bulk.

Punch the dough down and turn out onto a lightly floured surface.

Divide the dough into 12 small pieces.

Roll each piece into a stick approximately 12 inches long.

Place the sticks 1 inch apart on a baking sheet sprinkled with cornmeal.

Cover with a towel and let the sticks rise slightly in a warm place for 10-15 minutes.

Brush the tops of the sticks with the lightly beaten egg mixture.

Sprinkle with coarse salt.

Optionally, sprinkle with chopped rosemary.

Bake for 30-35 minutes, or until well browned.