3/4 c Water 1/2 c Cooked wild or brown rice
1 tb Vegetable oil 1 ts Fennel seeds (optional)
1 tb Molasses 1 ts Salt
1 2/3 c Bread flour 1 ts Fleischmann’s ABM Yeast
1/2 c Whole wheat flour
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
Yields
10 sticks
