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1-1/2 cups whole wheat flour
Combine first 5 ingredients. Beat at low speed for 4 minutes. Cover bowl and let sponge rest for 25 to 30 minutes.
With the dough hook, slowly start adding next 3 ingredients until well blended, stopping as necessary to scrape bowl.
Add 50/50 flour 1/2 cup at a time to make slightly stiffer dough and beat 4 minutes. Then start adding flour as needed to make kneadable dough. It will still be slightly sticky.
Finish hand kneading until right consistency. Place in greased bowl, cover with plastic wrap, top with towel. Place in warm place to rise 60 to 90 minutes.
When doubled, punch down and place on lightly floured surface. Cover to rest up to 10 minutes.
Roll out to pan size, roll up, tuck ends under, and place in Pullman pan. Place lid on pan and let rise about 45 minutes in warm place.
Preheat oven to 350°F.
Open pan at least 1". Bake for 20 minutes. Remove lid and finish baking until bread tests done (190°F internal temperature).
Poster's Notes:
Posted by Ellen Slaughter
Nutritional Info Per Serving: N/A
1 package rapid-rise yeast
1-3/4 cups warm water
1/3 cup honey
1/4 cup oil
1/2 tablespoon salt
3 tablespoons vital wheat gluten
1/2 cup potato flakes
3 to 4 cups "50/50" flour (half whole wheat and half white)
Hope you enjoy this. It makes great toast, too. It is thin-sliceable.