From Nerd Meets Food
Mediterranean or Greek
Calories from fat
Mix the whole wheat and bread flour in a bowl.
Take about two cups of the mix and place it in another bowl with the the yeast.
Bring three cups of water to about 110 F.
In a cup mix roughly 2 tbsp of the sweetener with some of the hot water and mix throughly.
Add it to the flour mixture you separated and cover it with a plastic wrap and a towel to keep it warm.
Leave it there until it doubles in volume. About 30 minutes based on the ambient temperature.
Now make a hole in the rest of the flour and add there the proofed yeast and the salt .
And add the remaining water and mix it well.
Now is time for the extra seasoning if you want.
If you think it is too sticky or too dry add more flour or water respectively.
When everything is mixed you should have a silky dough that is very soft to the touch and springy.
Again cover with plastic wrap and a towel and let this in a warm place to proof for at least tow hours or until it is doubled in volume.
Once this is done, punch down the dough.
Dust with flour your working surface and add the dough.
Fold it , stretch it and punch it repeatedly 10-15 times.
Portion the dough in the size of the rolls you want and placed in an oiled pan that you dusted with oats or corn grits.
To proof the doug a second time, fill a pan with hot water, place it in the bottom of your oven and on the top racks add the pans with the dough. Let the steam proof the dough.
Make slits on the skin that it formed during the proofing and bake in 350 F until the internal temperature is about 210 F, or until they should hollow when you knock on them.
Optionally you can add any flavorings you want.
Analyzed by Kitchenbug