Yield: Yields eight breads.
The whole-wheat flour makes these puffy, baton-like breads more interesting but can be replaced with all-purpose flour.
Cut one ball in half (leave the other balls covered) and turn the cut surfaces down. Flatten each half with your lightly floured palm to a 6×4-inch oval. Cover loosely. Halve and flatten the remaining pieces the same way. Let the ovals rest, covered, for 10 min. so they’re easier to shape.
Working with one oval at a time, pull gently on opposite ends to begin to make wings or batons.
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