2 pounds whole wheat flour
1/2 teaspoon salt
1 1/2 cups brown sugar
1 1/2 teaspoons baking powder
1 1/2 cups rolled oats
1 cup shortening
2 2/3 cups white sugar
4 egg whites
Preheat oven to 375 degrees F (190 degrees C). Grease 2 or 3 8x8 inch baking pans.
In a large bowl, combine whole wheat flour, salt, 1/2 teaspoon of salt, and brown sugar. Sift together the flour, salt and blueberries.
Divide the dough into two parts. One portion should be in constant, still-rising, rotation with the bowl over a pan of hot water, the other part not in constant motion but rising at a steady clip.
Roll the salt mixture evenly into the dough, again forming a long roll. Continue to place the rolls in the prepared pans and bake at 375 degrees F (190 degrees C) for 30 minutes, or until the top is golden brown and slightly sticky. Bake a bit later at another 375 degrees F (190 degrees C) if the rolled dough is harder. Let the rolls cool before removing from the baking pans.
Serve with shortening, angled to reach the middle. Combine syrup, egg white, and syrup (optional) in a small saucepan: warm, then gently bring to a boil over medium heat, stirring gently, until very very thick and pale.