My Mother made a recipe similar to this in the 50s and 60s. I will try keeping this in the refrig a week or so. I have been playing around with my sour dough starter to make a half whole wheat bread. Made chocolate cranberry sour dough recently; added walnuts to the second loaf. I will try this with part whole wheat. I wonder how it would as rolls or buns? Marcia, it works fine as rolls - it seems to work fine any shape you like! Just remember it's a "lean" dough (no fat), so it won't make a soft roll or sandwich loaf; much more suited to crisp/crunchy/chewy type loaves. Enjoy - PJH

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