CRACKED GRAIN ROLLS
These whole grain rolls are outstanding served for company meals and/or with hearty winter soups and stews.
2 cups hot water
2 cups Seed Mix (see below mixture)
1/2 cup butter, softened
6 to 7 cups whole wheat flour OR 5 cups whole wheat flour and 1 to 2 cups bread flour
2 tablespoons SAF yeast
1/2 cup nonfat dry milk
2 cups water
1/3 cup honey
Seed Mix - Makes 2 cups
3/4 cup whole wheat, coarsly cracked
3/4 cup rye, coarsly cracked
2tablespoons flax seed
2tablespoons sesame seed
1/4 cup sunflower seeds, slightly cracked
Coarsely crack wheat and rye separately in hand mill or blender. Use high speed for about 45 to 60 seconds in blender. Be certain no whole kernels remain. Bring 2 cups hot water to a boil. Add Seed Mix, and cook 5 to 7 minutes, stirring constantly. Remove from heat, add butter, and set aside. Mix 3 cups flour, yeast, and dry milk in mixer bowl using kneading arm. (A large mixing bowl and heavy duty wooden spoon can be substituted for an electric mixer.) Mix well. Add 2 cups water and honey to seed mixture. (Mixture should now be comfortably warm, approximately 110-120 degrees F .) Add this mixture to dry ingredients in mixer and mix about 1 minute. Turn off mixer, cover bowl, and let dough sponge 10 -15 minutes. Add eggs and salt. Turn on mixer. Add remainder of flour, 1 cup at a time, just until dough begins to make a ball and clean the sides of the bowl. Knead 5 to 6 minutes. Dough should be pliable, smooth and elastic, but not sticky. Lightly oil hands. Shape dough into balls using about 1/4 cup dough for each. Place quite close together, but not touching, on baking sheets. Let rise until double. Bake at 350 for 18 to 22 minutes at 400�F. Yields 4 to 5 dozen large rolls. Put extra rolls in freezer. Recipe may be halved.
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