2 teaspoons of active dry yeast for granulated wheat (biological)
1/4 cup of warm water
1 1/2 cups of wheat germ
2 cups of oat flakes processed through a blender
1/2 cup of skim milk
1/2 cup of sesame seeds
1/2 cup of whole wheat flour
1/2 teaspoon of salt
1/3 cup of oil
1/2 cup of honey
2 cups of warm water
2 beaten eggs
2 teaspoons of active dry yeast for granulated wheat (biological)
1/4 cup of warm water
1 1/2 cups of wheat germ
2 cups of oat flakes processed through a blender
1/2 cup of skim milk
1/2 cup of sesame seeds
1/2 cup of whole wheat flour
1/2 teaspoon of salt
1/3 cup of oil
1/2 cup of honey
2 cups of warm water
2 beaten eggs
Dissolve the yeast in 1/4 cup of warm water
Let it rest for 5 minutes
Mix together wheat germ, oats, skim milk, sesame seeds, whole wheat flour, and salt
Add oil, honey, warm water, eggs, and dissolved yeast
Mix well and let it rest for 10 minutes
Mix again with a spoon
Grease mini muffin tin cups with butter or margarine and fill halfway with the dough
Bake in a preheated oven at 200°C (400°F) for 20 minutes
Reduce temperature to 170°C (338°F) and bake for an additional 5 minutes
