Sturdy graham rounds
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Graham Or Whole-Wheat Flour |
| Unsifted | ||
| 2 | tablespoons | Sugar |
| ¼ | cup | Warm Water |
| 1 | tablespoon | Dry Yeast |
| 3 | tablespoons | Vegetable Oil |
| 2½ | cup | Flour, Unbleached, Enriched |
| As needed | ||
| 2 | cups | Warm Water |
| 2 | teaspoons | Salt |
| 2 | tablespoons | Instant Minced Onion -- * |
Directions
1. Disolve yeast and sugar in ¼ cup warm water and let sit for several minutes. 2. Add graham flour, ½ c unbleached flour, salt, onion to a large mixing bowl. 3. Add yeast, oil and 2 cups water to bowl. Mix very thoroughly. 4. Add 1½ c unbleached flour more, mixing with heavy spoon.
5. Turn out dough onto floured surface, knead until smooth and elastic, about 10 minutes, adding more flour as needed to prevent sticking. 6. Put dough in an oiled bowl, cover, and let rie until doubled in size. 7. Punch dough down, divide into 24 equal parts. Shape each into a ball, then flatten to ½ inch thick. 8. Place onto a greased cookie sheet and let rise until doubled, about 30 minutes. Bake at 425°F until lightly browned.
Remove and cool on a rack. 9. Split each like an English muffin, return halves to oven, split side up, and bake at 150-200°F until crisp and dry throughout, about 2-3 hours.
* May substitute grated orange peel and ½ tsp cumin.
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske From: Emory!rahul.Net!watson@...: Fri, 25 Mar 1994 07:48:43 ~0800 (
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