Tuesday, March 10, 2009
Ironically, I have been trying to get the chance to make these I-Don't-Have-Time-For-Yeast-Dough Whole Wheat English Muffin-ish Stove Top Buns from Wing-It Veganfor quite some time now. Even though they are quick and easy, I always like to give recipes my full attention when I try something new. I was flying solo that evening for dinner, so I figured this was my chance. I am really trying to start making more homemade bread for all occasions. I want to be more self sufficient in all food areas and yeast breads are a little trickier than most things for me. I have seen these circulating around and was convinced that I would be the only one here that would ultimately like them since the ingredients are so hardy and good for you. Mostly because they were not your average grocery store type bread. Well, I was wrong! I was so happy! Not only did I love them, but so did the illustrator and my oldest son (the little one is hard to convince to eat homemade yeast bread)! I was so happy! Of course, I made a couple of changes, but I always seem to do that. Because of that, mine did not come out quite as fluffy looking as River's did, but that was fine with all of us. So much so, that the illustrator asked if we could try them as a flat bread with hummus! That works too! This is a great whole grain yeast bread recipe that takes as little or as much time as you want it to!
I-Don't-Have-Time-For-Yeast-Dough Whole Wheat English Muffin-ish Stove Top Buns
(adapted from Wing-It Vegan)

1 1/2 cups white whole wheat flour
1/4 cup quick cooking oatmeal
1/4 cup ground flax seed
1/2 tsp salt
1 packet rapid rise dry yeast
1/2 cup light soy milk (I actually used vanilla because that is what I had)
1/2 cup water
2TBSP unsweetened applesauce

Mix all of the dry ingredients in a mixing bowl. Combine the light soy milk and water and heat them up to 120-130 degrees (I did this in the microwave). Add the applesauce to the soy milk and water. Combine the wet ingredients to the dry. Knead the dough - I did this in my stand mixer and let it go for 5 minutes - while I cleaned up. Let the dough rise for 30 minutes or up to 1 hour. Spray electric skillet with cooking spray and turn to medium-low. Separate into 6 to 8 balls of dough and flatten them to desired thickness (I did 6 for the thicker and 8 for the flat bread). Then place them in prepared pan. Cook covered for 15 minutes or until bottoms look brown. Flip each bun cook on low-medium uncovered for 5 or until browned. I also baked some of the flat bread at 400 degrees for 10 minutes, flipped it and baked for another 10 minutes. This way is more toasted for dipping!

833 calories for the whole thing


(Jay's egg and cheese sandwich the next morning!)

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posted by Sarena Shasteen - The Non-Dairy Queen @ 7:53 PM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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