Directions:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add honey; let stand for 5 minutes. Add the oil, salt 3 cups of whole wheat flour and remaining water. Beat until smooth. Stir in enough whole wheat flour to form a soft dough.
- Turn onto a surface dusted with all-purpose flour; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- Punch dough down; let rest for 10 minutes. Turn onto a lightly floured surface; divide dough into 12 pieces. Shape each into a ball. Knead each ball for 1 minute. Cover and let rest for 20 minutes.
- Grease baking sheets and sprinkle with cornmeal. Roll each ball into an 8-in. circle. Place on prepared baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
- Bake at 475° for 8-10 minutes or until browned. Remove from pans to wire racks to cool. To serve, cut in half and split open. Stuff with fillings of your choice. Yield: 1 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 277.46 Kcal (1162 kJ) | ||
| Calories from fat | 63.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.04g | 11% | |
|---|---|---|---|
| Sodium | 584.58mg | 24% | |
| Potassium | 45.4mg | 1% | |
| Total Carbs | 48.18g | 16% | |
| Sugars | 0.24g | 1% | |
| Dietary Fiber | 9.28g | 37% | |
| Protein | 9.89g | 20% | |
| Iron | 2.1mg | 12% | |
| Calcium | 45.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 241.95 Kcal (1013 kJ) | ||
| Calories from fat | 55.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.14g | 11% | |
|---|---|---|---|
| Sodium | 509.75mg | 24% | |
| Potassium | 39.58mg | 1% | |
| Total Carbs | 42.01g | 16% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 8.09g | 37% | |
| Protein | 8.62g | 20% | |
| Iron | 1.8mg | 12% | |
| Calcium | 39.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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