Whole Grain Twists
Recipe: #22033
December 06, 2015
Categories: Breads, Dinner rolls or other breads, Oven Bake, No Eggs, Vegetarian, Flour, Butter/Margarine, Kosher Dairy, more
"Recipe source: Bon Appetit (December 1985)"
Original is 18 servings
Ingredients
Nutritional
- Serving Size: 1 (21.6 g)
- Calories 66.1
- Total Fat - 4.3 g
- Saturated Fat - 2.6 g
- Cholesterol - 10.7 mg
- Sodium - 691.8 mg
- Total Carbohydrate - 6.4 g
- Dietary Fiber - 0.9 g
- Sugars - 0.5 g
- Protein - 1.3 g
- Calcium - 47.4 mg
- Iron - 0.4 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place wheat berries in enough water to cover by 3 inches. Let soak for 12 hours; drain throughly and pat dry. ***can be prepared 3 days ahead and refrigerated or 4 months ahead and frozen.
Step 2
Using a food processor and the steel knife grind the wheat berries with 1/4 cup flour (2 minutes). Add milk, 4 1/2 teaspoons butter, baking powder, slat and pepper sauce; process until butter is chopped, using 4 on/off turns. Add remaining flour (3/4 cup) and process until dough starts to come together using 5/6 on/off turns. Do not form a ball.j
Step 3
Preheat oven to 450 degrees F.
Step 4
Pour half of the melted butter into a 11 1/2 x 17 1/2 inch baking pan.
Step 5
Divide dough into 3 pieces. Wrap and refrigerate 2 pieces.
Step 6
Roll one piece out on a floured board to 7 x 5 inch rectangle, trim edges to form 6 x 4 inch rectangle. Cut dough lengthwise into 6 strips. Holding each strip at ends, twist 6 or 7 time. Arrange in prepared pan, spacing 1/4 inch apart. Repeat with remaining dough.
Step 7
Bake 10 minuutes. Turn each twist over, top with remaining butter and continue baking until golden (8-10 minutes).
Step 8
Cool on rack and serve warm.
Step 9
***These can be prepared 2 days ahead - stored in airtight container at room temperature - reward in 350 degree oven for 10 minutes.
Tips
No special items needed.
0 Reviews
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