Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
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 degrees)
                        Additional vegetable oil, if desired

Preparation:

1. 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. 2. Turn dough onto lightly floured surface; gently roll in flour 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.) 3. 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. 4. Heat oven to 375 degrees. Bake 15 to 20 minutes or until golden brown.