Whole Wheat Bread by Twin2

[S_Wirth]

Whole Wheat Bread

Submitted by: Twin2
Last Updated: 2/24/2006

This bread is made with the potato based starter that I have posted. I used a combination of whole wheat flours to achieve the texture that I wanted. One extra course stone ground, one regular ground whole wheat, and sometimes a bit of wheat bran or cracked wheat. If you like a bit of crunch or extra texture, like I do, feel free to adjust your blend yourself. This is not a 100% whole wheat bread, but has a lovely texture and flavor.

• 1 cup potato based starter
• 1/2 cup canola oil
• 1/3 cup clover honey
• 1 1/2 teaspoons salt
• 1 1/2 cups water
• 2 cups whole wheat flour
• 4 cups bread flour (approximately)
• 1 teaspoon yeast

Put all the liquid ingredients into your mixing bowl. Add the wheat flour and the yeast and stir to blend. Add 2 cups of the bread flour and the salt and mix to blend well. Add the remaining flour 1/2 cup at a time until you get a lovely satiny dough. Let the dough rise in a buttered bowl until doubled.

Shape into dinner rolls or loaves, brush with a bit of canola oil, cover with cling wrap and let rise until almost doubled. Bake in a 350 degree oven for about 15 minutes for the rolls, 20 to 25 minutes for loaves.

Makes three loaves, or three dozen rolls.

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