2 c  Warm water

    1/4 c  Maple syrup

      2 pk Dry yeast

      1 lg Onion, minced

    1/4 c  Corn oil

    1/8 ts Thyme

      4 c  Wholewheat flour

      2 c  Unbleached flour

      1 ts Salt

           Sesame seeds (opt.)
  Mix hot water and syrup.  Sprinkle yeast into water and let "proof" while
  preparing onions.  Saute onions in oil until golden, 5-7 minutes, sitrring
  frequently.  Stir in yeast mixture, then all of the remaining ingredients.
  Knead 5-8 minutes; place in greased, covered bowl and let rise until
  doubled, about 1 1/2 hours. Punch down. Divide into 18 balls and flatten
  each ball to a 4-inch circle. Place on lightly greased pans. Let rise 1
  hour.  Preheat oven to 375 degrees. Lightly brush tops with oil and
  sprinkle with seeds, if desired. Bake 20-30 minutes. From "Does Your Lunch
  Pack Punch?" by Robin Toth & Jacqueline Hostage, Betterway Publications,
  1983.

  Typed for you by Terri St. Louis, Kook-Net