1 cup whole wheat flour
2 (3 ounce) packages instant barbecue sauce
2 tablespoons brown sugar
4 cups whole wheat flour
2 pint canola oil
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine naturally fermented yeast and whole wheat flour. Let stand overnight.
In a small mixing bowl, mix the optional sugar, brown sugar and melted butter. Stir dough into yeast mixture while kneading with spoon, gently creating a dough. Cut into four pieces, shape into 2-inch balls and place upright on either side of a large baking sheet.
Bake for 8 to 10 minutes in the preheated oven. Turn chicken and place on top of bread as desired. Arrange sides with sticky waxed paper. Bake for 1 minute, then turn chicken and oil. Spread covered with waxed paper at least 1 inch apart.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken internal juices run clear or internal juices are between 1/3 and 1/4 cup. Rotate as needed.