If you are looking for a GREAT whole wheat bread recipe, look no further! You'll enjoy 100% whole wheat bread that is delicious! These tender fluffy slices are great plain, toasted, with butter and honey or your favorite jam, even sandwiches. The secret is the potatoes and buttermilk, which produce a light springy texture. Inspired by the original Bosch recipe, I know you'll enjoy this family favorite, from our family to yours!
In small bowl, combine first 3 ingredients; set aside till bubbly.
In lrg bowl or Bosch mixer, combine hot water, buttermilk, egg, salt, oil, honey, and potatoes flakes; stir well.
Add yeast mixture and mix until well blended.
Stir in flour, 1 c. at a time, until dough pulls away from sides of bowl. May need more or less flour, depending on moisture content of wheat used.
Cover bowl and let dough rest for 20 minutes.
Knead with Bosch mixer, on speed #2, for 10 minutes, OR knead in remaining flour, if needed, by hand, until smooth and elastic, (about 20-30 mins).
While dough is kneading, oil or spray 6 glass bread pans.
Also, turn on oven and bring temp to 150°, to warm, then turn oven off.
Divide bread dough into 6 sections and keep in bowl, covered.
Lightly oil hands and use a folding-pushing motion, to knead dough, rotating dough a quarter turn each time, to release air bubbles.
Make loaves by gently pulling top surface toward underside to make top smooth; pinch seam and turn ends under.
Form into 6 loaves (approx 1 lb 8 oz each).
Shape dough into loaves and place in bread pans.
Place in oven to raise, about 1 hour. Be sure oven is OFF.
Leave pans in oven and turn on to 325° for glass pans (350° for metal pans).
As soon as oven is turned on, start timer. No need to preheat oven.
Bake for 34 minutes.
After loaves are baked, let loaves cool, in pans for 10 mins.
Then remove bread out of pans and cool completely on paper towels.
**I like to slice my cooled bread, double wrap, and freeze. ENJOY!
*To make potatoe water, cover potatos with water and boil for about 20 minutes or until potatoes are soft. Remove from heat and strain potato water into a liquid measuring cup. Let cool to warm before using in your recipe. Can also cool completely and freeze in freezer bags, for future use.
**Can substitute white wheat flour with all red wheat flour, if desired. However, it is best to use 1 c. white flour, to make bread softer
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (14g) | ||
Recipe Makes: 90 Servings | ||
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Calories: 63 | ||
Calories from Fat: 58 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 5.8mg | 0 % | |
Potassium 9.1mg | 0 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.5g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 63
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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