Potato Whole Wheat Bread
|Dry yeast||2 Teaspoon|
|Water||1 Cup (16 tbs), divided|
|Honey||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Safflower oil||3 Teaspoon|
|Potato water||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||9 Cup (144 tbs), divided (Part Unbleached If Desired)|
Dissolve yeast in 1/4 cup warm water.
Let sit until bubbly.
Combine in large bowl of electric mixer 3/4 cup water and the honey, salt, and oil.
Add the yeast, potato water, and 3 cups of the flour.
At medium speed of mixer, beat until well blended, 2-3 minutes.
Cover the sponge with a cloth and let rise in a warm place until doubled in bulk, 1-1 1/2 hours.
Stir down the sponge and add 3 cups more flour.
Turn out onto a floured pastry cloth and knead in enough more flour to make a firm dough, 2-3 cups.
Knead until smooth and elastic, about 10 minutes.
Put into a greased bowl, turn once to grease top, cover with a cloth, and let rise until doubled in bulk, about 1-1 1/2 hours.
Punch down the dough.
Knead lightly a few times.
Divide in half, shape into two loaves, and put into greased 9 x 5-inch loaf pans.
Let rise, covered, until almost doubled.
Bake at 400° 10 minutes.
Reduce heat to 325° and continue baking about 50 minutes, or until well browned and loaves sound hollow when tapped on the bottom.
Turn out onto wire racks to cool.