100% Whole Wheat Bread

Comments

I've had this recipe for years and it makes lovely, light bread or buns every time for me.

SERVINGS
2 loaves

INGREDIENTS
1 cup warm water
1 cup warm potato water
¼ cup honey
¼ cup oil
2 tablespoons instant yeast (fermipan)
2 teaspoons salt
2 eggs, beaten 5
½ - 6 cups whole-wheat flour

PREPARATION
1. Boil a small-medium potato until tender; drain the potato water into a measuring cup and add enough warm water to make 2 cups (there should be at least 1 cup potato water). Liquid should be very warm but not too hot or it will kill the yeast.

2. In mixing bowl, put warm water, potato water, honey, oil, salt and eggs. Add 2½ cups of the flour and the yeast. Beat with electric mixer for 3 to 4 minutes. Cover bowl and allow sponge to rise in a warm place until doubled, about 40 to 45 minutes.

3. Mix in remaining flour, reserving ½ cup for kneading. Turn out onto floured board and knead 8 to 10 minutes or until smooth and elastic. Place in oiled bowl; turn dough over to oil top. Cover bowl and let rise in warm place until doubled about 45 to 60 minutes. Punch down. Shape into two loaves or buns. Put into greased or parchment paper lined pans. Let rise until almost double, about 40 to 45 minutes.

4. Bake at 375F for 35 to 40 minutes for loaves and 15 to 18 minutes for buns.

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