Jerusalem Artichoke-Whole Wheat Bread
|Yeast||1 Tablespoon (1 Package)|
|Warm water||120 Milliliter (1/2 Cup)|
|Hot water||590 Milliliter (2 1/2 Cup)|
|Oil||30 Milliliter (2 Tablespoon)|
|Honey||45 Milliliter (3 Tablespoon)|
|Salt||1 Teaspoon (5 Milliliter)|
|Whole wheat flour||1 1⁄2 Liter (6 Cup)|
|Jerusalem artichoke||120 Milliliter (1/2 Cup)|
Dissolve yeast in warm water and let stand a few minutes.
Combine hot water, oil, honey and salt in mixing bowl (hot water readily dissolves the salt, liquefies the honey and makes a warm place for the yeast).
Before adding the yeast mixture, make sure the water is just warm to the touch; if it is too warm, add a little flour to cool it down.
Gradually add the rest of the flour, using just enough so the dough is not sticky.
Knead on floured surface for 10 minutes.
Turn into oiled bowl, cover with wet cloth and let rise in warm place for 90 minutes.
After raising, knead dough a few seconds and divide and shape into loaves or buns.
Place in baking pans that have been sprayed with a nonstick coating and let rise 30 minutes.
Bake in 350°F (180°C) oven for 35-45 minutes.
Bread is done when it sounds hollow when tapped.
For a soft crust, brush bread tops with margarine.