1 (11 ounce) can refrigerated or frozen whole wheat bread dough
2 tablespoons vegetable oil
2 1/2 teaspoons salt
1/4 teaspoon ground nutmeg
2 tablespoons golden raisins
1 tablespoon brown sugar
1 (12 ounce) jar cookie crumbs
3 eggs, beaten
3 tablespoons nondairy butter, melted
1 small coulough (tbq) vegetable peel, crushed
1/2 teaspoon mustard seed
1/2 teaspoon white sugar, to taste
1/2 cup white sugar, divided
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
In a large bowl, combine bread, oil, salt, nutmeg and raisins. Stir immediately to coat. Press in slightly denser ingredients, then stir in crumbs and egg yolks. On a lightly floured surface, knead one dough block at a time until all ingredients are thoroughly combined. Shape dough into seven equal pieces, wrap in plastic and refrigerate for 45 minutes. Meanwhile, prepare cookie sheets.
Separate dough and refrigerate at 26 degrees F (11 degrees C) for 5 to 10 minutes. Then split into two pieces. Assemble bread pieces by placing them about 9 inches apart on one sheet of parchment paper. Cover the bread pieces with cookie sheets.
Cook the biscuits 2 minutes, or until lightly browned. Starting in the other freezer or non-food form of baking, place cookies 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes, until they are light brown at center. Turn the edges and cut with a knife into 1/4 inch-thick crumbs. Remove from cookie sheets to cool on wire racks. Pizza dough Slice and serve.
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