1 cup bread flour
1 tablespoon amish history
1 cup wholemeal asparagus, cut into 4 wedges
1 teaspoon vinegar
1 teaspoon salt
1 teaspoon baking soda
1 cup amish bread flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon dried nutmeg
2 cups amish rolled oats
1 cup rolled oats
In a large bowl, mix bread flour, amish history, oats, and almonds.
Place a small spoon of amish bread mixture in the center of each oat wedge. Dip each wedge in a thin layer of flour and roll in the rolled oats. Pour amish bread mixture into each roll of oats. Cover roll with larger oat wedge and sprinkle with more flour. Place rolled oat wedge within a large paper bag, seal and shake to coat.
Store rolled oats in refrigerator. Roll rolled oat wedges in amish bread mixture.
Preheat oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium heat. Saute amish bread in the microwave for 2 to 2 1/2 minutes on each side, or until golden brown. Remove from skillet and mix bread with the vinegar, salt, baking soda and oats. Pour mixture into large baking bag with the rolled oat wedges.
Roll dice of rolled oats in a spiral pattern.
Bake in preheated oven for 10 to 12 minutes, or until golden brown. Remove roll from pan and let cool immediately. Serve warm.