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Whole Wheat Ballons

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  Dry yeast/1 ounce compressed yeast 3 Teaspoon (1 1/2 Envelopes)
  Sugar 1⁄4 Teaspoon
  Warm water 1 1⁄2 Cup (24 tbs) (105 To 115 Degree F)
  Warm milk 1 Cup (16 tbs) (105 To 115 Degree F)
  Unsalted butter 2 Tablespoon, melted (1/4 Stick)
  Salt 2 Teaspoon
  Whole wheat flour 3 1⁄2 Cup (56 tbs)
  Unbleached all purpose flour 2 Cup (32 tbs)
  Bran 1⁄2 Cup (8 tbs)

Dissolve yeast and sugar in warm water in large mixing bowl.
Blend in milk, butter and salt.
Stir in whole wheat flour.
Add enough all purpose flour to make soft dough.
Turn out onto floured surface and knead, adding flour as necessary, until dough no longer feels sticky and is firm and elastic, at least 10 minutes.
Place in oiled bowl, turning to coat entire surface.
Cover with towel and let stand in warm draft-free area until doubled, about 1 1/2 hours.
Oil baking sheet.
Turn dough out onto lightly floured surface and knead again, adding more flour if dough is sticky.
Divide dough into 24 portions.
On unfloured surface, roll each portion into ball using flat palm of hand, exerting a good deal of pressure directly down onto ball.
Roll and press until dough tenses and tightens.
Lightly press 1 side of ball into bran.
Place on oiled baking sheet.
Cover loosely with towel and let stand in warm draft-free area until doubled, about 30 minutes.
Preheat oven to 400°F.
Just before baking, use single-edged razor blade to make light slit through only the very top surface of each ball across the center.
Bake until golden, about 15 to 20 minutes.
Cool on racks.

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