|Dry yeast||8 Teaspoon|
|Lukewarm water||1 Cup (16 tbs)|
|Whole wheat flour||10 Cup (160 tbs)|
|Brown rice flour||1 1⁄2 Cup (24 tbs)|
|Wheat germ||1⁄2 Cup (8 tbs)|
|Lukewarm water||4 Cup (64 tbs)|
|Egg||1 , beaten|
|Sesame seeds||1⁄4 Cup (4 tbs)|
Combine yeast with 1 cup lukewarm water and 1 teaspoon honey and set aside.
Sift flours together and add wheat germ.
Mix oil with 4 cups lukewarm water.
Make a well in the center of the mixed flours and gradually add oil and water mixture.
Stir in yeast mixture.
Knead dough for 12-15 minutes.
Place in an oiled bowl, cover with a cloth and leave in a warm spot to rise for an hour and a half.
Stir down dough.
On a floured board, using a rolling pin, roll out dough 1/2 inch thick.
Cut buns in circles about 4 inches in diameter, using a lid or regular cutter.
Place buns on oiled cookie sheet.
For shiny tops, brush tops with beaten egg to which 1/4 teaspoon water has been added.
Then sprinkle with sesame seeds.
Let rise for an hour.
Meanwhile preheat oven to 500°F.
Bake for 10 minutes in preheated oven, until golden in color.