You are here

High Rising Bread

Easy.Home.Entertainemnt.with.C's picture
Ingredients
  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)
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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Wheat Germ

Rate It

Your rating: None
4.44375
Average: 4.4 (16 votes)