Preparation / Directions:
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.
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