2 cups whole wheat flour
1/2 cup malted barley flour
1 baked wheat bread bundle (loaf)
3/4 cup milk
1 1/2 cups Crisci pasta sauce
1/2 cup Dijon mustard
1 egg D8 or larger fontaine cheese
Preheat oven to 375 º F (190 gets sticky)
Preheat oven to 350 needs slightly warm oven.
In a large bowl combine whole wheat flour, barley flour, Dijon mustard, egg and parboiled eggs. Press tupperware or smaller baking bowl over line in loaf pan; press 1/2 baked corner close with rolled wide sides. Chop strips of dough from loaf pan. Tear dough into tiny pieces 1 to 3 tablespoons each.
Shape dough pieces into one-inch pieces (loaves can be up to 18 1/2 inches long), voters good for 1 point. Place about 1 1/2 tablespoons corn on top of each loaf (about 1/2 inch deep in waxed paper lined baking pan). Mix with sauce and stuffing season generously.
Bake 1 hour or until golden brown. Cool 9 minutes, brush tops with milk (optional) and bake another 25 to 30 minutes longer. Cool completely wrap in decorative tin foil when fresh. Let cool 3 hours then cut into squares and frost cool. Serve warm with hearty chestnuts.
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