4 1/2 cups whole wheat flour - 540g
2 packets active dry yeast - 30g
3/4 cup milk - 420ml
2 tablespoons unsalted butter or margarine - 24g
2 tablespoons granulated sugar - 10g
4 1/2 cups whole wheat flour - 540g
2 packets active dry yeast - 30g
3/4 cup milk - 420ml
2 tablespoons unsalted butter or margarine - 24g
2 tablespoons granulated sugar - 10g
Mix 2 cups of whole wheat flour and the yeast in a large bowl
Heat the milk with the sugar, butter or margarine, and salt until warm, stirring constantly to melt the butter
Pour over the flour and yeast mixture
Beat at low speed for 1/2 minute, scraping the sides
Beat 3 minutes at high speed
Add remaining flour gradually, mixing with a wooden spoon until a firm dough forms
Knead on a lightly floured surface for several minutes until smooth and elastic
Place in an oiled bowl, oil the surface, and let rise in a protected area for 1 hour
Lower the dough, cover, and let rest for another 10 minutes
Open the dough and roll like a croissant
Close the ends tightly
Place in an English muffin tin greased and floured, cover, and let rise for 30 minutes
Bake in a moderate oven (180°C) for about 50 minutes
Remove from tin and let cool.
