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3 cups unbleached all purpose flour
3 cups whole wheat flour
2 tablespoons active dry yeast
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons black strap molasses
1/2 cup agave
approx. 1/4 cup olive oil
Combine all dry ingredients, and molasses
Stir agave into 3 cups warm, but not hot, water and add.
Knead and allow to rise for 30-45 minutes
If dough feels too sticky, work in another handful or two of flour.
Add olive oil by coating your hands to knead dough and portion into 1/3 cup balls
Place on prepared baking tray
Sprinkle with desired topping. I prefer flax meal, or "everything" seasoning.
Bake at 390 until brown, approximately 10 minutes.
Makes approximately two dozen. (Can also fill 2 loaf pans, bake 45 min., at 350.)
One wheat roll contains:
Calories: 174 Carbohydrate: 36 Protein: 5 Fat: 1 Sodium: 242 Fiber: 3
RYE
Note: By substituting rye flour for whole wheat, and adding a tablespoon or two of
CARAWAY SEEDS, this can be changed into a nice rye bread.
The rye flour can decrease the unhealthy bacteria that produce toxins in the gut. | 
