Whole Wheat Sally Lunn
|Corn free vegetable shortening||1 1⁄2 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)|
Combine honey, shortening, and salt in a large mixing bowl.
Pour scalded milk over mixture.
Dissolve yeast in warm water.
Add to milk mixture.
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.
Spoon into well-greased muffin tins, filling two-thirds full.
Cover and let rise again.
Bake at 450° about 15 minutes.