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Name: Whole Wheat Soft Pretzels - Pan-1
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1/8 c Bread flour (5 1/4 oz); TOPPINGS:; 1 tb Shortening; 5/8 c Water (5 fl.oz); 1 1/8 c Whole wheat flour (5 1/4 oz); 1/2 ts Salt; 2 tb Molasses; 1 Egg beaten; 1 tb Dry milk; 3/4 tb Black sesame seeds(optional); XKGR41A Don Fifield; 1 ts Dry yeast; 1/4 c Coarse salt (optional)

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INGREDIENTS

1 1/8 c Bread flour (5 1/4 oz)
TOPPINGS:
1 tb Shortening
5/8 c Water (5 fl.oz)
1 1/8 c Whole wheat flour (5 1/4 oz)
1/2 ts Salt
2 tb Molasses
1 Egg ; beaten
1 tb Dry milk
3/4 tb Black sesame seeds(optional)
XKGR41A Don Fifield
1 ts Dry yeast
1/4 c Coarse salt (optional)

Servings

INSTRUCTIONS

1. Place first 5 ingredients inside the bread pan. Add molasses and water. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 3 hours and 15 minutes later) 2. Divide the dough into 8 equal portions. Roll each portion on a lightly floured surface into a ball. Cover with a plastic wrap and rest for 20 minutes. 3. Using the palm of the hand, roll each unit on a lightly floured surface into a rope of about 10 inches long. 4. Twist once where the dough overlaps. 5. Lift ends across to opposite edges. Tuck ends under. 6. Place on a greased baking pan. Spray water on top. Proof at 90 deg. for 30 to 50 minutes. 7. Brush with beaten egg. Add any desired toppings. 8. Bake in 375 deg. oven for 15 to 22 minutes. Posted to MM-Recipes Digest V4 #213 by serge.cyr@sympatico.ca (Serge Cyr) on Aug 14, 1997

NOTES

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Whole Wheat Soft Pretzels - Pan-1

1 1/8 c Bread flour (5 1/4 oz) 
  TOPPINGS: 
1 tb Shortening 
5/8 c Water (5 fl.oz) 
1 1/8 c Whole wheat flour (5 1/4 oz) 
1/2 ts Salt 
2 tb Molasses 
1  Egg beaten
1 tb Dry milk 
3/4 tb Black sesame seeds(optional) 
  XKGR41A Don Fifield 
1 ts Dry yeast 
1/4 c Coarse salt (optional)

1. Place first 5 ingredients inside the bread pan. Add molasses and water.  Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT  DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 3 hours  and 15 minutes later) 2. Divide the dough into 8 equal portions. Roll each  portion on a lightly floured surface into a ball. Cover with a plastic wrap  and rest for 20 minutes. 3. Using the palm of the hand, roll each unit on a  lightly floured surface into a rope of about 10 inches long. 4. Twist once  where the dough overlaps. 5. Lift ends across to opposite edges. Tuck ends  under. 6. Place on a greased baking pan. Spray water on top. Proof at 90  deg. for 30 to 50 minutes. 7. Brush with beaten egg. Add any desired  toppings. 8. Bake in 375 deg. oven for 15 to 22 minutes.    Posted to MM-Recipes Digest V4 #213 by serge.cyr@sympatico.ca (Serge Cyr)  on Aug 14, 1997

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Nutrition

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Serving Size: 1 Serving (544g)
Recipe Makes: 1 Servings

Calories: 329
Calories from Fat: 132 (40%)

Amt Per Serving		% DV

	Total Fat 14.6g	20 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 5.9g
	Polyunsanturated Fat 2g
Cholesterol 217.8mg		67 %
Sodium 247.7mg		9 %
Potassium 1536.8mg		40 %
Total Carbohydrate 36.8g		11 %
	Dietary Fiber 7.9g	32 %
	Sugars, other 28.9g
Protein 17.7g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 329

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