The loaf from leftover dough.
I like peanut/nut butter sandwiches with fruit, chickpea salad, and veggie burgers and the family loves grilled hamburgers and egg salad on these. Deli meats would work too.
*My friend helped me convert me this to half a recipe, so please forgive the unusual measurements. This recipe makes 20 - 3oz rolls with enough leftover for a small loaf of bread.
3/8 cup oil (this is 3/4 of a half cup!) (I use olive oil)
3/8 cup honey or maple syrup (3/4 of half cup)
2 1/2 teaspoons salt
3 cups warm water
2 1/4 Tablespoons dry active yeast
1/4 cup potato flakes (instant)
2 cups whole wheat flour
4-5 cups white flour
Additional optional add-ins
2 Tablespoons ground flax meal
2 Tablespoons toasted wheat germ
(I add both and adjust flour accordingly)
1 teaspoon apple cider vinegar to preserve freshness
Method: Mix together oil, honey or maple syrup, and salt. Add water, yeast, and potato flakes and stir well. Mix in optional add-ins at this step. Add whole wheat flour then white flour and knead until dough is smooth and elastic.
Cover with clean cloth and let rise until double. Punch dough down and divide into 20 - 3oz sections. Shape into buns and place on large baking sheet. Use remaining dough for extra buns or a small loaf of bread.
Let rise again for another 20-30 minutes. Bake at 325 degrees for 35-40 minutes. Brush tops with butter or oil.