Nature's Nutrition

Whole Grain

Recipes

WHOLE WHITE WHEAT

1 egg
¼ cup shortening or canola oil
1 cup milk
1 ½ cups DFM white whole wheat flour
1 ½ cups regular flour
¼ cup sugar
1 tsp. salt
1 pkg. yeast or 2 ¼ tsp. bread machine yeast

Place in bread machine in this order. Press dough cycle.

Filling:
3/4 cup pumpkin puree
1/4 cup brown sugar
1 tsp. cinnamon
1/2 tsp. ground cloves
1 egg yolk
1/2 cup raisins (optional)

When the dough cycle is finished, remove the dough from the bread machine and punch down. Cover with a kitchen towel and prepare the filling.

In a medium bowl, combine pumpkin puree, brown sugar, cinnamon, ground cloves, and egg yolk. Stir until well blended. Stir in raisins, if desired. Roll out the dough on a lightly floured surface into a 12x14 inch rectangle. Spread the filling over the dough, leaving a 1-inch border all around. Roll the dough up, jelly roll style, from the long end. Place in a ring on a baking sheet lined with parchment paper. Pinch ends together to seal. Cut slits at one-inch intervals in the top of the dough. Cover and allow to rise until just about doubled in size, about an hour.

Preheat over to 350 degrees. Brush the dough with the egg white and bake 25 to 35 minutes until the bread sounds hollow when tapped lightly. Remove from oven and cool completely. Whisk together 1/4 cup powdered sugar with 1 Tbsp. skim milk and drizzle over cooled rolls, if desired.

(This filling recipe is from healthycooking.suite101.com)

Please share your favorite recipe with us--email:
dakotafamilymill@yahoo.com

Contact Information

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FAX

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