Whole Wheat Sally Lunn Recipe
Ingredients
| Honey | 1 Teaspoon | |
| 1 heaping tsp corn-free vegetable shortening | ||
| Salt | 1 Teaspoon | |
| Milk | 1 Cup (16 tbs), scalded | |
| Dry yeast | 2 Teaspoon | |
| Warm water | 1/4 Cup (16 tbs) | |
| Whole wheat flour | 2/3 Cup (16 tbs) | |
| Unbleached flour | 1 1/3 Cup (16 tbs) | |
Directions
Combine honey, shortening, and salt in a large mixing bowl.
Pour scalded milk over mixture.
Cool.
Dissolve yeast in warm water.
Add to milk mixture.
Add flours.
Beat well by hand as you add the flour.
(This is not a mixture you can handle except with a spoon.) Cover with a cloth and let rise until doubled; then beat it down with a spoon.
Repeat.
Spoon into well-greased muffin tins, filling two-thirds full.
Cover and let rise again.
Bake at 450° about 15 minutes.
Pour scalded milk over mixture.
Cool.
Dissolve yeast in warm water.
Add to milk mixture.
Add flours.
Beat well by hand as you add the flour.
(This is not a mixture you can handle except with a spoon.) Cover with a cloth and let rise until doubled; then beat it down with a spoon.
Repeat.
Spoon into well-greased muffin tins, filling two-thirds full.
Cover and let rise again.
Bake at 450° about 15 minutes.
Chef
