Ingredients:
1 c. White Mountain
Foods Bulgarian Yogurt
2 pkgs. dry yeast · 1 c. rye flour
¼ c. favorite bran or whole grain breakfast
cereal
1 c. favorite cereal (mix and match to taste; a
cereal with nuts and dried
fruit is a great choice!)
1 c. whole wheat flour
1½ c. unbleached white flour
1 Tbsp. fennel seeds
4 Tbsp. butter, softened
Glaze:
4 Tbsp. melted butter or margarine
Directions:
In a mixing bowl, stir the yeast and warm water to activate
the yeast. Stir in the yogurt, cereal, salt, butter, rye flour, whole
wheat flour, and 1 cup unbleached white flour. You can use your hands to blend
the ingredients together or use a mixing bowl with the dough hook attachment.
Turn out the mixture onto a lightly floured surface (using some of the
remaining unbleached white flour) and knead for five minutes. Let rest five minutes.
Knead the dough a second time, adding in the fennel seeds, using additional
flour as needed to combat the stickiness. Place the dough in a bowl, cover with
plastic wrap, and let rise until the dough doubles in size. Punch down the
risen dough and cut in half. You can now make rolls, croissants, braids, or
whatever you choose. Brush the tops of whatever you’re making with butter
before baking! Instead of greasing your sheet pan, use parchment. Bake in a
350ยบ F oven for 25 minutes, or until brown.
More recipes.
More recipes.
