is a single-cell airborne fungi which may be activated to divide
the sugars in grain flours. This causes a release of carbon
dioxide. Bubbles are formed and are held in place by the gluten
in the flour. Yeast will keep for up to 1 year in the
refrigerator. There are many types of yeast. You can order SAF-instant
yeast and use it in any place which calls for active dry yeast.
This yeast may be ordered from www.KingArthurFlour.com.
1 cup water, warmed to 110°
tablespoons fat-free milk powder
tablespoons clover honey
tablespoons butter, melted
teaspoons active dry yeast
tablespoons wheat germ
Bread machine method: Place the water, milk
melted butter, yeast, egg, bread flour, whole-wheat
oats, wheat germ and salt into a bread machine pan. Set
machine for whole wheat, dough and large loaf cycle.
to step 6 when complete.
2. Hand method:
In a large bowl, whisk the water, milk
honey, melted butter, yeast and egg.
3. In an extra
large bowl, mix the flour, whole wheat flour, oats,
germ and salt. Stir in the yeast mixture.
4. Place dough on a
well-floured breadboard. Knead until
and elastic. Place in an oiled bowl, turn once, then
with a damp cloth.
5. Turn oven on to
when you can feel the heat on your
turn the oven off. Place bowl in the warm oven and let
dough rise until double.
6. Punch the dough
down and cut into 16 pieces. Form rolls
brush with melted butter. Sprinkle the tops of the rolls
the oats. Let rise for 45 minutes or until double then
in a preheated 400°
oven 10-15 minutes or until lightly