Chef’s Note: When you make this recipe you can freeze the dough that you don’t use. This is great because you can make a bunch of dough in advance, freeze it and use it whenever you need it. You just have to do is pull out the dough and let it defrost on the counter top. Also there is no way around using a teaspoon of sugar in this recipe. The sugar is needed to feed the yeast, which converts the sugar into gas. Besides, your dividing 1 teaspoon of sugar over eleven servings which comes out to less than a third of a gram of sugar per serving.
- 3 cups stone ground whole wheat flour
- 2 tablespoons fat free sour cream
- 1 ½ teaspoon kosher salt
- 1 cup luke warm water
- 1 teaspoon sugar
- 2 teaspoons dry yeast
Nutritional Breakdown: (Per Serving)
- Protein: 0.5g
- Carbohydrates: 29.0g
- Fiber: 4.0g
- Fat: 0.6g
- Calories 123
Method of Preparation:
- Put one cup of luke warm water in a bowl (if the water is too hot the yeast will die and if its to cold it won’t activate the yeast) and add the sugar and yeast. Stir and let it sit until it starts to bubble up.
- Combine the water/yeast mixture and the rest of the ingredients in a bowl. Mix with a dough hook in a kitchen. (If you don’t have a kichen just mix it by hand.)
- When the ingredients come together place the dough on the counter and kneed it by hand until the dough is smooth and well combined. Place the dough in a bowl and cover with plastic wrap or a slightly damp cloth. Put the bowl in a warm place and let it rise for 30-40 minutes.
- Weigh the dough after it has risen. Take the total weight of the dough and divide by eleven. That is the weight that each ball of dough should weigh. Than weigh out eleven equal pieces of dough that are that weight. At this time what ever dough that you aren’t going to use, individually wrap them in plastic wrap and put them in a zip lock bag and freeze them. These can be pulled out and defrosted at any time.
- Roll each piece of remaining dough in small balls and place on a sheet pan. Cover them loosely with plastic wrap and place them in a warm place to rise for 20-30 minutes. After rising a second time they are ready to use.