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Whole Wheat and Potato Bread



Dissolve the yeast in the potato water, along with the sweetener (I do this right in the bowl of my Bosch mixer). When bubbly, mix with the remaining ingredients, using a large bowl (or bowl of a heavy-duty mixer), including about 4 c. of the flour.

When that is well mixed, mix or knead in 2 more cups of the remaining flour. If the dough is too sticky, add the remaining 1 cup, a little at a time, but aim for a moist dough. I usually use the whole 7 cups, but the amount sometimes depends on the weather or the flour itself.

Knead at lowest speed in a heavy-duty mixer with a dough-hook (such as a Bosch) or by hand 10 minutes. (If kneading by hand, use as little flour as possible. Use a little oil on your hands and the kneading surface, if necessary. This prevents the addition of too much flour during kneading, which will make a dry dough.)

A two-loaf batch such as this one can be risen right in the Bosch bowl, with the cover on. However, you can transfer it to a large oiled bowl, oil the top, cover with plastic wrap (or place the whole bowl inside of a new small white bin-liner-bag and twist-tie it, leaving room for rising), and let rise for about 1 and 1/2 to 2 hours on the counter at normal room temperature (I prefer 2 hours to activate the enzymes which make bread taste good, and improve texture).

Shape into 2 even loaves and place in (greased, if necessary) 8-8 1/2" x 4 1/2" loaf pans. (If you like, sprinkle the bottoms of the pan first with a few raw sesame seeds. My husband always does this and it lends a little extra something to the flavor!)

Cover the loaves loosely (I place the pans inside of a new small white bin-liner-bag and twist-tie it, leaving room for rising) and let rise about 30-45 minutes, or until well-rounded over the tops of the pans.

After about 15 minutes of rising, preheat oven to 480 degrees F with convection, 500 degrees F without.

Just before baking, slash the loaves with a razor blade (see photo above), and spray the loaves with water from a pump-sprayer (this helps you get a nice "oven-spring"). Place the loaves in the middle of the oven, and bake for 5 minutes. IMMEDIATELY LOWER HEAT TO 400 degrees F with convection, 410 degrees without (if you are baking 4 loaves at once, make the temperature 410 degrees F with convection, 425 degrees without), and bake for about 20-25 minutes (I baked them 20 minutes), or until golden brown and hollow-sounding when tapped on the bottom.

If your oven heat is uneven, switch the loaves around to different positions after the first 10 minutes at the lower temperature. Remove the loaves from pans immediately and cool on racks before slicing.

Servings: 36/ 3/8"-thick slices

Yield: 2 loaves

Nutrition Facts

Nutrition (per slice): 93.7 calories; 14% calories from fat; 1.5g total fat; 0.0mg cholesterol; 190.3mg sodium; 108.3mg potassium; 18.0gcarbohydrates; 3.2g fiber; 0.5g sugar; 14.8g net carbs; 3.5g protein; 1.4 points.