Onion Sandwich Bunsbreads 2 cup warm water 1/4 cup maple syrup 2 pkg dry yeast 1 large onion, minced 1/4 cup corn oil 1/8 teaspoon thyme 4 cup wholewheat flour 2 cup unbleached flour 1 teaspoon salt 1 sesame seeds (opt.) Mix hot water and syrup. Sprinkle yeast into water and let "proof" while preparing onions. Saute onions in oil until golden, 5-7 minutes, sitrring frequently. Stir in yeast mixture, then all of the remaining ingredients. Knead 5-8 minutes; place in greased, covered bowl and let rise until doubled, about 1 1/2 hours. Punch down. Divide into 18 balls and flatten each ball to a 4-inch circle. Place on lightly greased pans. Let rise 1 hour. Preheat oven to 375 degrees. Lightly brush tops with oil and sprinkle with seeds, if desired. Bake 20-30 minutes. From "Does Your Lunch Pack Punch?" by Robin Toth & Jacqueline Hostage, Betterway Publications, 1983. Typed for you by Terri St. Louis, Kook-Net |
