Wild Rice Breadsticks

By eborsy

The only cereal native to Canada, wild rice grows abundantly in Manitoba's wetlands. It adds depth of flavour, as well as visual appeal, to these breadsticks.

Ingredients

• 2/3 cup wild rice
• 1 tbsp liquid honey
• 1 tsp active dry yeast
• 1 3/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 tsp fine salt
• 3 tbsp vegetable oil
• 2 tsp coarse salt

Details

Servings 36
Preparation time 180mins
Cooking time 198mins

Preparation

Step 1

1. Bring 4 cups water to boil; add rice and boil, uncovered, over medium heat until rice is tender and most of the kernels have split open, 30 to 40 mins. Reserving 2/3 cup of the cooking liquid, drain.

2. Stir honey into reserved cooking liquid until dissolved,; let cool to lukewarm. Sprinkle yeast over liquid; let sit until frothy, about 10 minutes.
In large bowl, whisk together flours and fine salt; stir in rice. Stir in yeast mixture and 2 tbsp of the oil to form shaggy dough. Turn out onto lightly floured work surface and knead, adding more flour if dough is too wet, until elastic, 5-10 minutes. Form into a ball; place in greased bowl and turn to grease. Cover; let rise in warm place until doubled in bulk, about 90 mins.

3. Gently push down dough; turn out onto lightly floured work surface and knead lightly. Dived and form into 3 equal balls; cover with tea towel and let rest for 10 mins.

4. Divide each ball into 12 equal pieces; with hands, lightly roll each into about 4 inch long cigar shapes and let rest for 2-3 minutes.

5. Roll each cigar into 12 inch long rope. Arrange on parchment paper-lined or greased baking sheets; brush tops with remaining oil and sprinkle with coarse salt, gently rolling bread sticks to let salt adhere to sides. Let stand in warm place for 15 mins.

6. Bake in 375°F oven, rotating and switching pans halfway through, until breadsticks are crisp and golden, about 18-20 minutes. Let cool on pans on racks.