French Bread Sandwich Rolls Crystal Miller 3 cups warm water 2 T yeast 2 T Sucanat 4 T olive oil 2 t

French Bread Sandwich Rolls
Crystal Miller

3 cups warm water
2 T yeast
2 T Sucanat
4 T olive oil
2 t. salt
1/3 cup gluten flour
8 cups whole wheat flour, freshly ground if possible

In a mixer or large bowl, mix warm water, yeast and Sucanat and let sit for 10 minutes until yeast is foamy. Add the oil, salt and gluten flour and about 5 cups flour and mix well. Continue adding flour until the dough no longer is sticky and then knead for several minutes (4 to 5 on a Bosch type mixer, 7 to 10 with a KitchenAid). Let this rise for about a half hour to an hour. Punch down and divide into about 24 to 30 pieces. Shape each piece into an oblong shape. Place on greased pan and let rise until doubled in size. Bake them at 400 for about 20 to 22 minutes.

Cut these down the center and use for sub type sandwiches. These are very yummy!

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