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In large mixer bowl, combine 2 cups all-purpose flour, yeast, whole wheat flour, wheat germ, oats, dry milk, sugar and salt; mix well. In saucepan, heat water and oil until very warm (120-130F.) Add to flour mixture. Blend at low speed until moistened; beat 3minutes at medium speed . By hand, gradually stir in enough remaining all-purpose flour to make a firm dough. Knead on floured surface, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour. (30 minutes for quick rising yeast.) Punch down dough. On surface sprinkled with cornmeal, roll dough to 1/2 inch thickness. With biscuit or cookie cutter, cut into 3 inch circles. Place muffins on ungreased cookie sheets. Cover; let rise in warm place until double, about 30 minutes (15 minutes for quick rising yeast.) Bake on lightly oiled electric griddle or fry pan at 325 F for about 8 minutes on each side until deep golden brown. Cool. To serve, split and toast. Source: Back of Red Star Yeast package Original Post Date: 18 July 1992
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|Serving Size: 1 Serving (108g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 65 (23%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 4mg||1 %|
|Sodium 111mg||4 %|
|Potassium 496.9mg||13 %|
|Total Carbohydrate 45.3g||13 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 42.2g|
|Protein 10.8g||15 %|
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Calories per serving: 281
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