Oatnwheat Crescents Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
1/2 cup: Boiling Water,
1 cup: Old Fashioned Oats, rolled
1/2 cup: Wheat Germ,
3/4 cup: Water,
2 T: Skim milk powder,
2 T: Honey,
1 3/4 cup: All-Purpose Flour,
1 cup: Whole Wheat Flour,
1 1/2 t: Active Dry Yeast,
Directions:
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 Leonas recipe,
1995.
Source from luhu.jp
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 Leonas recipe,
1995.
Source from luhu.jp