Multi-Grain Sandwich BunsSubmitted by: THEADMIRAL
Introductiontaken from The Bread Book by Betsy Oppenneer taken from The Bread Book by Betsy Oppenneer
2 packages active dry yeast
3 cups warm water (105 to 115 degrees)
1/2 cup molasses
2 teaspoons salt
3 tablespoons vegetable oil
1 cup old-fashioned rolled oats
1/2 cup cornmeal
1/2 cup toasted wheat germ
1 cup rye meal or rye flour
2 cups whole wheat flour
2 1/2 to 3 1/2 cups unbleached all-purpose flour
Gradually add some of the unbleached flour, 1/4 cup at a time, until the dough forms a mass and begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface.
Knead, adding more flour, a little at a time as necessary, for 8 to 10 minutes, or until you have a smooth, elastic dough.
Put the dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven kitchen towel and let rise for about 1 hour, or until doubled in size.
Turn the dough out onto a lightly oiled work surface and divide it in half. Divide each piece in half again and continue to do this until you have 32 equal pieces. Leave half the pieces covered with a towel on the work surface. Roll each of the first 16 pieces into a ball and flatten the tops. Arrange 2 inches apart on well-greased baking sheets. Cover with a towel and let rise for 45 minutes.
Shape the other 16 pieces of dough as instructed above and cover to let rise.
About 15 minutes before the end of rising of the first batch, preheat the oven to 375 degrees.
Bake the buns for 20 to 25 minutes, or until they are browned. Repeat with second bath. Remove to a rack to cool.
Serving Size: 32 servings, 1 bun per serving
Number of Servings: 32
Recipe submitted by SparkPeople user THEADMIRAL.