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Re: Lighter wheat bread

bbriscoe@infolink.morris.mn.us (Bonnie Briscoe)
Wed, 12 Mar 1997 00:09:17 -0600
v097.n021.19
Natalie Frankel asked:
>Does anyone have a good recipe for a bread made with potato flakes in
>place of some of the flour that makes a whole wheat less dense than all
>whole wheat flour?  I like to avoid white flour but I'd like a bread
>that isn't as heavy as multi-grain or whole wheat bread.

I've had excellent luck with this one in my Zojirushi ABM -- it always
rises to the top of the pan -- but it would have produced door stoppers in
my West Bend (which did not knead efficiently and could not handle breads
with more than one-third whole grain flour).  With the Zoji, I just use the
regular white/whole grain setting with medium crust.

100% WHOLE WHEAT BREAD

        1 1/2 cups water
        2 Tbsp. butter, cut in 4 pieces
        2 Tbsp. honey
        1 1/4 tsp. salt
        2 Tbsp. buttermilk powder
        1/3 cup instant potato flakes
        3 Tbsp. gluten
        3 cups whole wheat flour (I grind my own and it's somewhat coarse;
                you may need more or less according to the moisture
                content and texture of your flour)
        1/3 cup sesame seeds (optional)
        1 3/4 tsp. instant active dry yeast (or 2 tsp. active dry yeast)

Place all ingredients in bread pan in order listed and process on
while/whole grain setting.  Sesame seeds are optional, but they add
wonderful aroma and flavor as well as fiber and texture.  When I use them,
I add them at the start along with other ingredients.

Enjoy!
Bonnie Briscoe

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Bonnie Goodwill Briscoe             e-mail:bbriscoe@infolink.morris.mn.us
500 East Third Street                                 phone: 320-589-1258
Morris, Minnesota, USA  56267                           fax: 320-589-1754
        Language is all that separates us from the lower animals--
                        and from the bureaucrats.
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