Ingredients:
2 Tbsp Whole Wheat Flour
1/2 cup Water
1cup Water + Pineapple Juice (I used 6oz canned pineapple juice in this case)
4Tbsp Canola Oil
2Tbsp Agave Nectar
1tsp Sea salt
3 1/2cup Whole Wheat Flour
3/4cup Dried Mashed Potato Flakes
1/4cup Skim milk powder
1 1/2Tbsp Vital Wheat Gluten
1Tbsp Wheat Germ
2tsp Bread Machine Yeast
Direction:
1) Prepare water roux by heating up the top 2 ingredients until thickened. The ideal temparature would be around 49F/65C and the mixture will reduced to be around 2 Tbsp. Bring to room temparature.
2) Mix everything together (including the water roux) and start kneading. In other words, place everything in the bread maker :-)
3) If not using breadmaker, after mixing & kneading, let the dough proof until the size is about 1 1/2 the original size
4) Once proofed, sprinkle some flour on the workspace and put the dough on the work space
5) Divide the dough into 12-16, and shape them into balls or whatever shape you want
6) Place dough on baking sheet lined with parchment paper and preheat the oven to 350F
7) Cover the dough, and let it proof until 1 1/2 it size about 45 minutes to an hour
8) Bake in the 350F oven for 12 minutes.
