Oat'n'wheat Crescentsbread, low-fat ----INGREDIENTS---- 1/2 cup boiling water 1 cup old fashioned oats, rolled 1/2 cup wheat germ 3/4 cup water 2 tablespoon skim milk powder 2 tablespoon honey 1 3/4 cup all-purpose flour 1 cup whole wheat flour 1 1/2 teaspoon active dry yeast DIRECTIONS: In a bowl, combine wheat germ and oats, and pour the boiling water over them. Let stand about 20 minutes. Spray or grease two large baking sheets. Combine water, milk, honey, yeast and salt, let stand 20 minutes. Oil a large bowl and set aside. In another large bowl, stir together the oat mixture, all-purpose flour and whole wheat flour. Turn out onto floured surface, knead until smooth and elastic, about 6 minutes. Place in oiled bowl, cover with plastic wrap. Let rise until doubled in size about 1 hour. Punch down dough, roll out to 1/2 in thick, cut into 16 triangles. Roll each triangle from wide edge to point, slightly curving each piece after rolling it. Place on cooking sheets, cover and let rise until almost doubled, 45 min to 1 hour. Preheat oven to 375 F. Bake 1 sheet at a time in center of oven, 15-20 minutes or until rolls are light brown. Cool on wire baking rack. Calories: 133 Nutrition Values: 5 g prot, 1 g fat, 25 g carbs, 142 mg sodium, 2 g fiber. NOTE: After soaking the oats and wheat germ, the other ingredients may be added and the dough made in bread machine dough mode, and placed in bowl for first rising. Formatted for MM by A.Broaddus from Leona's recipe, 1995. |
