Wild rice breadsticks
10 sticks
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Water |
| 1 | tablespoon | Vegetable oil |
| 1 | tablespoon | Molasses |
| 1⅔ | cup | Bread flour |
| ½ | cup | Whole wheat flour |
| ½ | cup | Cooked wild or brown rice |
| 1 | teaspoon | Fennel seeds (optional) |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Fleischmann's ABM Yeast |
Directions
Measure carefully, then place all ingredients in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle.
Grease large cookie sheet. Divide dough into 10 equal pieces. roll each piece into 9 inch rope. Place on cookie sheet. Brush with vegetable oil. Cover and let rise in warm place 5 to 15 minutes or until slightly risen.
Heat oven to 375 degrees. To make breadsticks resemble sheaves of grain, make short angled cuts with scissors at one end of each breadstick. For a shiny finish, brush breadsticks with slightly beaten egg if desired. Bake 15 to 20 minutes or until golden brown.
Remove from cookie sheet to wire rack. Serve warm or cool.
Per breadstick: Calories 130; Protein 3g; Carbohydrate 25g; Fat 2g; Cholesterol 0mg; Sodium 220mg
Source: Gold Medal Bread Machine Recipes Becci McClain 1995 Submitted By BECCI MCCLAIN On 03-01-95
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