Wild Rice Breadsticks

Bake these flavorful breadsticks made with rice, Gold Medal® flour and fennel seed - tasty accompaniment to your meal.

  • Prep Time 30 min
  • Total Time 2 hr 5 min
  • Servings 15

Ingredients

2
to 2 1/4 cups Gold-Medal all-purpose flour
3/4
cup Gold Medal™ whole wheat flour
3/4
cup cooked wild rice or brown rice
1
tablespoon vegetable oil
2
tablespoons molasses
1 1/2
teaspoons fennel seed, if desired
1 1/2
teaspoons salt
1 1/2
teaspoons regular or quick active dry yeast
1
cup very warm water (120° to 130°)
Additional vegetable oil, if desired

  • 1 Mix 1 cup of the all-purpose flour, the whole wheat flour, wild rice, 1 tablespoon oil, the molasses, fennel seed, salt and yeast in large bowl. Stir in water until blended. Stir in enough remaining all-purpose flour to make dough easy to handle.
  • 2 Turn dough onto lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 hour or until double. (If using quick yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
  • 3 Grease 2 cookie sheets. Punch down dough. Divide dough into 15 equal pieces. Roll each piece into 9-inch rope. Place on cookie sheets. Brush with additional oil. Cover and let rise in warm place 5 to 15 minutes or until slightly risen.
  • 4 Heat oven to 375°. Bake 15 to 20 minutes or until golden brown.

Expert Tips

Use instant simmer-and-serve wild rice, and while you're at it, cook enough for another recipe or meal.

Warm breadsticks in the microwave. Microwave uncovered on a microwavable plate or in a napkin-lined basket. For 8 to 10 breadsticks, microwave on Medium (50%) 1 minute. Continue to microwave, checking at 15-second intervals, until warm.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Breadstick
Calories
100
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
240mg
240%;
Total Carbohydrate
21g
21%
(Dietary Fiber
1g
1%
),
Protein
3g
3%
;
% Daily Value*:
Iron
6%;
Exchanges:
1 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.