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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

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1060 Calories from Fat 98

% Daily Value*

Total Fat 11 g17.5%

Saturated Fat 2.5 g12.5%

Trans Fat 1 g

Cholesterol 0 mg

Sodium 1954.3 mg81.4%

Total Carbohydrates 208 g69.4%

Dietary Fiber 17.5 g70.2%

Sugars 4.9 g

Protein 34 g68.6%

Vitamin A 0.2% Vitamin C 0.09%

Calcium 6.6% Iron 74.5%

*Based on a 2000 Calorie diet

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Whole Wheat Sally Lunn Recipe