Bake these flavorful breadsticks made with rice, Gold Medal® flour and fennel seed - tasty accompaniment to your meal.
Wild Rice Breadsticks
- Prep Time 30 min
- Total 2 hr 5 min
- Servings 15
- Ingredients 10
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
Make With
Gold Medal Flour
Instructions
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Step1Mix 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.
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Step2Turn 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.)
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Step3Grease 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.
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Step4Heat oven to 375°. Bake 15 to 20 minutes or until golden brown.
Nutrition
100
Calories
1g
Total Fat
3g
Protein
21g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Breadstick
- Calories
- 100
- Calories from Fat
- 10
- Total Fat
- 1g
- Saturated Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 240mg
- Total Carbohydrate
- 21g
- Dietary Fiber
- 1g
- Protein
- 3g
% Daily Value*:
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 1 Vegetable;Tips from the Betty Crocker Kitchens
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