| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
pk |
Dry yeast |
| 2 |
c |
Warm water |
| 1/4 |
c |
Light oil |
| 1/2 |
c |
Honey |
| 2 |
ts |
Salt |
| 4 |
c |
Whole wheat flour |
| 1 |
c |
Seven-grain cereal |
| 3 |
c |
Unbleached white flour |
INSTRUCTIONS
Sprinkle yeast over the warm water in a large mixing bowl. Stir with a fork
until dissolved. Add the oil, honey and salt, blending well with a wooden
spoon or rubber spatula. Beat in 3 cups of whole wheat flour until very
smooth. Gradu- ally add the rest of the whole wheat flour and the seven
grain cereal. Add enough white flour to form a soft dough. Turn out on a
lightly floured board and knead 10 minutes or until smooth and bouncy.
Place in a warm, greased bowl, turning to coat the top. Cover loosely with
plastic wrap and towel. Allow to double in bulk, about 2 hours. Punch down
and turn out on floured board. Knead lightly. Cover and let rest 10
minutes. Form into rolls and place in greased muffin tins. Cover and let
rise about 45 minutes to an hour. Bake in a preheated 350 degrees oven for
15 to 20 minutes. Cool on wire racks.
Note: Multi-grain flour may be used in place of the whole wheat.
Posted to recipelu-digest by Kara9718 <Kara9718@aol.com> on Mar 22, 1998
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