Wild Rice Breadsticks

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

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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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.