Wild Rice Bread Sticks
Ingredients
- 1 C wild rice , cooked
- 1½ C warm water (105°F-115°F)
- 1 package active dry yeast
- 1 T minnesota honey
- 2 t salt
- ¼ C sunflower oil
- ½ C dark rye or pumpernickel rye flour
- 3½-4 C bread flour
- 1 free-range local egg white , beaten
- 1 T water
- coarse salt
Instructions
- Combine cooked wild rice, water, yeast, honey and 2 teaspoons salt in bowl. Stir to blend; let stand 5 minutes until yeast foams. Stir in oil and rye flower; stir in bread flour 1 cup at a time until mixture is stiff. Let rest 15 minutes.
- Heat oven to 375° F. Turn mixture onto lightly floured surface; divide into quarters, then divide each quarter into 4 parts so that you have 16 pieces. Roll each piece of dough to make a rope 16 to 20 inches long, depending on the length of the cookie sheet.
- Place ropes on well oiled cookie sheets, spacing them well apart. Roll sticks on sheet a bit to coat lightly with oil. With scissors, snip 1/4 to 1/3 inch into the dough along one end of each stick, 1/3 of the length. Snip on both sides to resemble the grain on a stalk. I usually make my snips parallel down the sides, then cut snips down the center just above or below the side points.
- Beat egg white with 1 tablespoon water; brush on stalks. Sprinkle with coarse salt. The “stalks” may be bent for a particular effect. Bake 20 to 30 minutes until browned and crisp. Remove from cookie sheet. Cool on wire rack.