High Rising Bread Recipe
Ingredients
| Stock | 5 Cup (16 tbs) | |
| Butter | 1/3 Cup (16 tbs) | |
| 1/2 cup potato flour (1 cup sourdough starter-optional) | ||
| Baking yeast | 2 Tablespoon | |
| Salt | 1 Tablespoon | |
| 1/4 cup brewer's yeast | ||
| Milk powder | 3/4 Cup (16 tbs) | |
| Peanuts | 1/8 Cup (16 tbs) | |
| Soy flour | 1/2 Cup (16 tbs) | |
| Wheat germ | 1/2 Cup (16 tbs) | |
| Rye flour | 2 Cup (16 tbs) | |
| Whole wheat flour | 8 Cup (16 tbs) | |
Directions
Heat the stock to lukewarm. Melt the butter in it, then add the potato flour 1 tablespoon at a time, whisking it in carefully to avoid lumps.
Turn the mixture into a large mixing bowl; add the rest of the ingredients in the order given EXCEPT for 5 cups of the whole wheat flour. Beat the mixture 100 strokes, set it aside in a warm place and let it rise. The "sponge" will get quite massive in about an hour.
Stir the sponge down, add the remaining 5 cups of whole wheat flour, plus any more you might need to make a kneadable dough.
Knead the dough until it's smooth and elastic, let rise again until double, punch down and shape into 4 loaves.
Place the loaves in oiled bread pahs; let them rise until they're very high. Then bake at 325 °F for 45 minutes.
Turn the mixture into a large mixing bowl; add the rest of the ingredients in the order given EXCEPT for 5 cups of the whole wheat flour. Beat the mixture 100 strokes, set it aside in a warm place and let it rise. The "sponge" will get quite massive in about an hour.
Stir the sponge down, add the remaining 5 cups of whole wheat flour, plus any more you might need to make a kneadable dough.
Knead the dough until it's smooth and elastic, let rise again until double, punch down and shape into 4 loaves.
Place the loaves in oiled bread pahs; let them rise until they're very high. Then bake at 325 °F for 45 minutes.
Chef
