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High Rising Bread

  Stock 5 Cup (80 tbs)
  Butter 1⁄3 Cup (5.33 tbs)
  Potato flour 1⁄2 Cup (8 tbs) (1 Cup Sourdough Starter, Optional)
  Baking yeast 2 Tablespoon
  Salt 1 Tablespoon
  Brewers yeast 1⁄4 Cup (4 tbs)
  Milk powder 3⁄4 Cup (12 tbs) (1 Cup Instant)
  Raw peanuts 1⁄8 Cup (2 tbs), ground (About 1 1/6 Cups Meal)
  Soy flour 1⁄2 Cup (8 tbs)
  Wheat germ 1⁄2 Cup (8 tbs)
  Rye flour 2 Cup (32 tbs)
  Whole wheat flour 8 Cup (128 tbs) (More If Needed)

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.

Recipe Summary

Difficulty Level: 
Wheat Germ

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6199 Calories from Fat 1108

% Daily Value*

Total Fat 132 g203.6%

Saturated Fat 53.8 g269.1%

Trans Fat 0 g

Cholesterol 206.6 mg68.9%

Sodium 7913.1 mg329.7%

Total Carbohydrates 1065 g354.9%

Dietary Fiber 209.1 g836.2%

Sugars 25.4 g

Protein 277 g554.5%

Vitamin A 47.6% Vitamin C 11.8%

Calcium 102.2% Iron 457.6%

*Based on a 2000 Calorie diet


High Rising Bread Recipe