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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