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1 tablespoon active dry yeast
1/3 cup warm milk - 115 to 120 degrees F
6 tablespoons sugar
2 cups whole wheat bread flour
2 cups all purpose flour
2 teaspoons salt
2 eggs, beaten
3/4 cup warm milk
breadcrumbs
In a small bowl, mix the yeast, 2 tablespoons sugar, and warm milk. Cover with a kitchen towel and let rise for 10 minutes.
In a large bowl, add eggs and mix with the 3/4 cup warm milk until blended. Add the yeast mixture and mix together.
In a big bowl, add the bread flour, all-purpose flour, salt, and 4 tablespoons sugar. Mix well.
Make a well in the center and pour the egg, milk, and yeast mixture. Mix well until they clump together. Knead for about 8 minutes or until smooth. Form into a ball and put in a greased bowl. Cover with a kitchen towel and keep in a warm place and let rise for 1 hour. Dough should double in size.
Punch dough in the center and divide in to 2 pieces. Let rest for 5 minutes. Flatten each piece with the palm of your hand stretching to form a rectangular shape about 8" X 4" or larger. Then fold the 1/3 top of the dough to cover 2/3 of the flattened dough. Seal any openings by pinching with your fingers. Again, fold the 1/2 top of the dough to cover the bottom half of the flattened dough. Seal any openings by pinching with your fingers.
Roll the dough to make a log 2" in diameter. Dredge and roll dough logs in breadcrumbs. Cut dough logs to 1 1/2" pieces and arrange on a greased baking sheet 2" apart. Bake at 350 degrees F preheated oven for 18 minutes.
*Makes about 20 to 30 pieces Pan de Sal.
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