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Whole Wheat Ballons Recipe
|Dry yeast/1 ounce compressed yeast||3 Teaspoon (1 1/2 Envelopes)|
|Warm water||1 1⁄2 Cup (24 tbs) (105 To 115 Degree F)|
|Warm milk||1 Cup (16 tbs) (105 To 115 Degree F)|
|Unsalted butter||2 Tablespoon, melted (1/4 Stick)|
|Whole wheat flour||3 1⁄2 Cup (56 tbs)|
|Unbleached all purpose flour||2 Cup (32 tbs)|
|Bran||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3041 Calories from Fat 407
% Daily Value*
Total Fat 47 g72%
Saturated Fat 22.2 g111.1%
Trans Fat 0 g
Cholesterol 87.1 mg
Sodium 4025.1 mg167.7%
Total Carbohydrates 586 g195.4%
Dietary Fiber 73.2 g292.8%
Sugars 16.4 g
Protein 112 g223.3%
Vitamin A 20.4% Vitamin C 0.07%
Calcium 50.8% Iron 196.2%
*Based on a 2000 Calorie diet
Blend in milk, butter and salt.
Stir in whole wheat flour.
Add enough all purpose flour to make soft dough.
Turn out onto floured surface and knead, adding flour as necessary, until dough no longer feels sticky and is firm and elastic, at least 10 minutes.
Place in oiled bowl, turning to coat entire surface.
Cover with towel and let stand in warm draft-free area until doubled, about 1 1/2 hours.
Oil baking sheet.
Turn dough out onto lightly floured surface and knead again, adding more flour if dough is sticky.
Divide dough into 24 portions.
On unfloured surface, roll each portion into ball using flat palm of hand, exerting a good deal of pressure directly down onto ball.
Roll and press until dough tenses and tightens.
Lightly press 1 side of ball into bran.
Place on oiled baking sheet.
Cover loosely with towel and let stand in warm draft-free area until doubled, about 30 minutes.
Preheat oven to 400°F.
Just before baking, use single-edged razor blade to make light slit through only the very top surface of each ball across the center.
Bake until golden, about 15 to 20 minutes.
Cool on racks.