For about 2 weeks, our local stores carried Sara Lee 100% Whole Wheat
sandwich buns. Then they stopped.

There are LITERALLY no whole grain buns anywhere in this town!

I called Sara Lee and asked what was up, and they told me they are
powerless...they ship what the stores order.

So I'm on a quest. Can I make them at home?

ha scritto:
> For about 2 weeks, our local stores carried Sara Lee 100% Whole Wheat
> sandwich buns. Then they stopped.
>
> There are LITERALLY no whole grain buns anywhere in this town!
>
> I called Sara Lee and asked what was up, and they told me they are
> powerless...they ship what the stores order.
>
> So I'm on a quest. Can I make them at home?

Maybe.
Are you any good at baking?

--
....but still I am the Cat who walks by himself, and all places are alike
to me. [R. Kipling]

>Maybe.
>Are you any good at baking?

My wife is. She used to make bread once a week before we switched to
a higher fiber diet.

I can't seem to find any recipes that don't use some amount of white
flour.

wrote:
> For about 2 weeks, our local stores carried Sara Lee 100% Whole Wheat
> sandwich buns. Then they stopped.
>
> There are LITERALLY no whole grain buns anywhere in this town!
>
> I called Sara Lee and asked what was up, and they told me they are
> powerless...they ship what the stores order.
>
> So I'm on a quest. Can I make them at home?

Talk to the store manager; often times they will order something upon
request.

Jill

wrote:
>>Maybe.
>>Are you any good at baking?
>
>
> My wife is. She used to make bread once a week before we switched to
> a higher fiber diet.
>
> I can't seem to find any recipes that don't use some amount of white
> flour.

100% whole wheat flour will result in a dense bread that most people
find unpalatable. One work-around is to put extra gluten into the mix,
but that's a trial and error exercise.

Pastorio

"Bob (this one)" > wrote in message
...
> wrote:
>>>Maybe.
>>>Are you any good at baking?
>>
>>
>> My wife is. She used to make bread once a week before we switched to
>> a higher fiber diet.
>>
>> I can't seem to find any recipes that don't use some amount of white
>> flour.
>
> 100% whole wheat flour will result in a dense bread that most people
> find unpalatable. One work-around is to put extra gluten into the mix,
> but that's a trial and error exercise.

Try the extra gluten, and also try using King Arthur White Whole Wheat
flour. This is not white flour, it is 100% whole wheat flour that is
just a different variety than the typical whole wheat flour you buy in
stores (which I think is red? not sure). Anyway, the white whole wheat
is a definite improvement, though your tastes will have to decide. I
substitute white whole wheat for part of the white flour in most of my
everyday baking (anywhere from 25-60%, depending on the recipe). I
haven't tried making buns, though (just muffins, cookies, quick breads,
pancakes, a few cakes...).

Good luck! I hope you can find the Sara Lee buns someplace -- I had
them recently, and thought they were very good.

Chris

wrote:

>>Maybe.
>>Are you any good at baking?
>
>
> My wife is. She used to make bread once a week before we switched to
> a higher fiber diet.
>
> I can't seem to find any recipes that don't use some amount of white
> flour.

This is for a breadmaker but I don't see why you couldn't do it by hand.
I make the dough in the breadmaker but bake the bread in the oven.
I've given the measurements for a large loaf. I use the 2% milk instead
of water and omit the skim milk powder. The bread is very dense. If
you find the bread doesn't rise as much as you would like you can
enhance the dough by adding 1 tbsp gluten flour.

100% Whole Wheat Bread

1 1/4 c water
2 tbsp skim milk powder
2 tbsp shortening
2 tbsp honey
1 tbsp molasses
1 1/2 tsp salt
3 1/4 c whole wheat flour
1 1/2 tsp yeast

If using breadmaker use the whole wheat setting.