Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The night before baking, cover 12-grain cereal with hot water and let stand overnight. | 2. The morning of baking, lightly oil a 9 x13” pan. | 3. In a sturdy bowl, combine the sourdough starter (which should be vibrant and frothy), water, potato flakes, yeast, and sugar. | 4. Begin beating in the flour, adding ½ cup at a time until dough is manageable. | 5. Knead for 2 minutes. Cover and set aside for 10 minutes. | 6. Drain the soaked grains and combine with the salt, melted butter, lemon juice and flax seeds. | 7. Knead in this mixture until well dispersed, then continue kneading 8-9 minutes until supple. | 8. Place dough in a bowl, cover and set in a warm place to double in size, about 2 hours. | 9. When dough has doubled, punch down and with lightly floured hands, form into 15 rolls. | 10. Place in the oiled pan and cover. Allow to rise until doubled, about 1 hour. | 11. Preheat the oven to 375°F. | 12. Bake the pan of rolls for 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
twelve grain cereal	1/3	cup		-	-	-	-
active sourdough starter	1	cup		-	-	-	-
water	1 1/2	1/2		0.0	0.0	0.0	0.0
potato flake	2	tablespoons		-	-	-	-
yeast	1/4	teaspoon		2.775	0.3063	0.3582	0.0135
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
flour	2 1/2	cups		1445.7	316.5135	23.5025	5.609
wheat bread flour	2	cups		989.14	198.7322	32.8252	4.5484
flour	1	cup		1445.7	316.5135	23.5025	5.609
salt	1	tablespoon		-	-	-	-
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
flax seed	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.