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Whole-Wheat Flour - A
coarse-textured flour ground from the entire wheat kernel. It contains the bran,
germ and endosperm. The presence of bran reduces gluten development, so baked
products made from whole-wheat flour tend to be heavier and denser than those
made from white flour. In most recipes, whole-wheat flour can be mixed
half-and-half with white flour. |
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Wheat Honey Walnut Buns
1 1/2 C. warm water
2 T. yeast
1/2 C. unsalted butter - melted and cooled
1/3 C. honey
2 t. cinnamon
2 t. salt
1/2 C. toasted walnuts - chopped
2 C. Hodgson Mill white whole wheat or Robin Hood Multigrain Blend
3 1/2 - 4 C. bread flour or unbleached all purpose flour
cinnamon and flour for sprinkling
In a large bowl, or mixing bowl of an electric mixer, whisk together the water,
yeast, melted butter, honey, cinnamon and salt. Briskly fold in whole wheat
flour and one cup of the white flour. Begin to knead by hand or with a dough
hook, adding white flour as needed until dough leaves sides of bowl. Dough
should become soft, but not sticky. Adjust by adding flour. Knead about 5
minutes then press in walnuts. Knead another 3 minutes. Cover dough with a damp
tea towel and let rest on a lightly floured board for about 45 minutes.
Deflate dough. Divide into 12 portions. Form into ovals and place in a well
greased miniature loaf pan or large muffin tin. Allow dough to rise about 40
minutes (or until it is flush with the top of the loaf pan). Dust with flour and
cinnamon.
Preheat oven to 375°F. Place pan in oven and heat to 350°F. Bake until tops are
lightly browned (25-35 minutes). Cool in pan 10 minutes before removing.
Source:
BetterBaking.com
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