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|
|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.