Whole Wheat Bread

Today I decided to post a recipe....this bread is very soft, and delicious.

10 ½ c. whole wheat flour (grind your own if you have a wheat grinder)

1 c. potato flour

¼ c. instant yeast

8 ½ c. steaming hot water (120-130 F)

3 T. salt

½ c. olive oil

½ c. applesauce

1 ½ c. raw sugar

¼ cup lemon juice, fresh

2 c. whole wheat flour

2 ½ cups rye flour

2 cups quick oats

1 ½ T. dough enhancer (see recipe below)

Mix together the first three ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging). Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes very soft dough.

Preheat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350º and bake for 35 minutes. Remove from pans and cool on racks.

Tip: When the dough is put into the bread pans, squish the dough softly into the corners of your bread loaf pans. This will make your bread cook more evenly and not have the large lump in the middle of your loaf.

Note: This recipe is for using a Bosch, however if you are not using a Bosch, then knead by hand as you would normally knead bread.

Makes 6 loaves.

Dough Enhancer

¾ cup lecithin granules

3 T. vitamin C powder

2 T. ground ginger

3 T. cornstarch, organic

Mix all ingredients together and store in an airtight container.

Use 1 Tbsp. of dough enhancer for a 4 loaf recipe.

Adjust the amount when making more or less loaves.