You are here

Whole Wheat Sally Lunn

Ingredients
  Honey 1 Teaspoon
  Corn free vegetable shortening 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Dry yeast 2 Teaspoon
  Warm water 1⁄4 Cup (4 tbs)
  Whole wheat flour 2⁄3 Cup (10.67 tbs)
  Unbleached flour 1 1⁄3 Cup (21.33 tbs)
Directions

Combine honey, shortening, and salt in a large mixing bowl.
Pour scalded milk over mixture.
Cool.
Dissolve yeast in warm water.
Add to milk mixture.
Add flours.
Beat well by hand as you add the flour.
(This is not a mixture you can handle except with a spoon.) Cover with a cloth and let rise until doubled; then beat it down with a spoon.
Repeat.
Spoon into well-greased muffin tins, filling two-thirds full.
Cover and let rise again.
Bake at 450° about 15 minutes.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Wheat

Rate It

Your rating: None
4.296155
Average: 4.3 (13 votes)