Snickerdoodle Posted November 18, 2008 Share Posted November 18, 2008 That was a great find. I fooled around with the original boule recipe and now I use 3 cups of whole wheat flour and 3.5 cups white and continue on to make buns from it. My kids love it and we eat our sandwiches with it. Next time I might roll dough in seeds before baking and eat the buns warm with cheese and homemade kraut. Yum! Quote Link to comment Share on other sites More sharing options...
momee Posted April 5, 2009 Share Posted April 5, 2009 Resurrecting this OOOOOld thread. How do you shape the bread into rolls for sandwiches? Is this in the book somewhere? I just bought it today and am interested in making sandwich rolls out of white and wheat combined. Also, have you gone any further towards whole wheat and less of the white? AND did you try any other breads in the book? I'm going to be at a farmer's market and plan to do at least one of these in addition to the others I make. Thanks for sharing in advance. Quote Link to comment Share on other sites More sharing options...
Snickerdoodle Posted April 5, 2009 Author Share Posted April 5, 2009 I just make them into little buns. My kids don't care about the shape. I only make the one recipe and use 1/2 whole wheat and 1/2 white flour. They are good right out of the oven with butter on it and I have the weight gain to prove it. :tongue_smilie: Quote Link to comment Share on other sites More sharing options...
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