Multigrain Buns

I've made this recipe a number of times, but not for a few years. It's from the white recipe book (I still have some if you want a copy and the money goes to our church missions projects.) This is Rachael Penner's recipe.

4 cups warm water

1/4 cup honey

1/2 cup vegetable oil

1 Tbsp salt

1 tsp vinegar

2 egg whites, well beaten (or 1 whole egg)

1 cup powdered milk

1 cup bran

1 cup flax seed, freshly ground

1 cup rolled oats, ground in blender

4 cups whole wheat flour

2 Tbsp Fermipan yeast

6 cups all purpose flour

1/2 cup crushed sunflower seeds, opional

Put water, honey, oil, salt, vinegar, eggs, powdered milk, bran, flax seed, oats, and whole wheat flour. Mix well.

As you continue to mix, sprinkle with yeast. Knead in the all purpose flour for 8 to 10 minutes. Cover and let rise in a warm place until doubled in size (1 to 1 1/2 hours). Shape into buns or loaves, cover and let rise in a warm place until doubled in size (1 to 1 1/2 hours). Bake at 350 degrees for 20-25 minute for buns, 35-40 minutes for loaves.

Notes:

Makes a huge batch! 2 large and 2 small loaves, 6 large buns and 6 muffin cup buns.

A coffee grinder works well to grind the flax.

Multigrain flour is fantastic in place of whole wheat.

I used 2 whole eggs instead of 2 egg whites.