Monday, May 9, 2011

Never Fail Whole Wheat Bread

Simple Recipes Using Food Storage

8 1/2 C warm water (105-115 degrees)
1 C potato pearls
1 C NON instant powdered milk
1/2 C honey
6 T yeast
1/2 C vegetable oil
3 T salt
22 C whole wheat flour

Sprinkle yeast on water, add honey and oil. Let stand for 5 mins, until bubbly.
Add potato pearls, powdered milk, salt and 10 C of flour. Mix using electic mixer, or stand mixer with dough hook for about 5 mins. Let stand for 15 mins.
Add remaining flour and knead by hand if using electric mixer or in stand mixer for 5more mins.
Divide and shape into 6 loaves. Place into well greased baking pans. Set aside and let dough double.
Bake at 350 degrees for 20 mins, turn oven temp down to 325 and bake for an additional 20 mins.
Immediately turn out onto cooling racks. Brush tops with butter or loosely cover with foil to keep crust from getting too hard.

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