Whole-wheat flour is brown in color, and is
derived from the complete wheat kernel (the bran and germ). This flour
usually is ground from the Hard White Wheat Berry which contains less
gluten then hard red wheat.
When used in bread baking, it gives a nutty
flavor and a denser texture when compared to white all-purpose flour.
Bread may not rise as high in whole-wheat breads, which is why a mixture
of both whole-wheat and white flour is often used when baking.
DEEP FRIED SCALLION
BREAD
2 C all
purpose whole wheat flour
1 t sea salt
1 t black pepper
1 C boiling water
1 C chopped green onions with some tops.
Oil for frying.
Place flour, salt, and
pepper in food processor with metal blade. Turn on machine and begin
pouring boiling water through top in a steady stream. Continue
processing for 1 extra minute. Dough will be shiny and elastic.
Tightly wrap in saran and
allow to rest 30 minutes at room temperature.
Saute green onions in a
tablespoon of oil until wilted, about 5 minutes.
Turn dough out on floured
surface and roll into 14X16" rectangle.
Spoon green onions over dough evenly and roll up in jelly roll
fashion. Cut into 12 rounds
and flatten with the heel of your hand.
Heat
oil in heavy skillet until very hot but not smoking and fry each round til
golden. Turn once while
frying.
