Sorry, but you must have a big mixer (like a Bosch) for this recipe. If not, cut the recipe to 1/3 and make two loaves--that amount could be mixed and kneaded by hand.
7 c. hot water
½ c. powdered milk
½ c. canola oil
1 c. mashed potatoes (1 c. boiling water + ½ c. potato pearls)
½ c. sugar or 2/3 c. honey
3 T. instant yeast
2 T. salt
2 T. Vital Wheat Gluten (optional--makes a softer loaf)
2 T. Dough Enhancer (optional--keeps bread fresh longer)
15-17 cups whole wheat flour (I use hard white wheat)
Put all ingredients except flour into mixing bowl and pulse until combined. Add 8 c. flour and mix well. Let this mixture stand for 5-10 minutes. (this step helps the flour absorb more water so you don’t need to add as much flour--makes for lighter bread--not dense and dry.) Add enough remaining flour until dough does not stick to a floured finger. Set mixer to speed 2 and knead for 10 minutes. This step develops the gluten and eliminates the need for the first rise.
If you like texture in your bread, try adding ½-1 c. millet, cracked wheat, sunflower seeds, chopped nuts, etc., or any combination of the above. Millet is my favorite.
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