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
Preparation
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.
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.)
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.
Heat oven to 375°. Bake 15 to 20 minutes or until golden brown.
