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8 - 10 Jerusalem artichokes (about 1 pound) (453.6 g)
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1 tablespoon suet, lard or butter
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1/3 cup shelled sunflower seeds
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salt (optional)
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1/4 teaspoon freshly ground black pepper
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2 cups boiling water
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1/2 cup cracked wheat
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3 1/2 cups all-purpose flour
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2 cups whole wheat flour
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4 1/2 teaspoons active dry yeast
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2 teaspoons salt
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1/2 cup warm water (120°F)
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1/4 cup honey
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3 tablespoons melted butter
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1/2 cup chopped black or English walnuts
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