Tuesday, July 31, 2012
In my earlier post on this recipe, I mentioned that I'd prefer to not use store bought Dough Enhancer. So, after doing some reading and experimenting, I've discovered that when vinegar, potatoes, and gluten are used together, they create their own "dough enhancer." Don't ask me why or how, I don't know those things! :) I am just happy that they do the trick! Here is an updated recipe of my favorite 100% Whole Wheat bread using the new combo for dough enhancer:
6 cups steaming hot tap water
16 cups freshly ground wheat flour (I prefer white wheat*)
1/2 c. Vital Wheat Gluten
1 c. instant mashed potato flakes
1/2 c. dry powdered milk
3 T. white distilled vinegar
1 c. canola oil
2/3 c. honey
3 T. yeast
2 T. salt
(remember to experiment with the amount of flour and your baking time...yours might turn out better if you change it up from how I do it)
Place the hot water into your mixing bowl. Add 10 cups of wheat flour.
*I currently have a stash of Hard Red Wheat that I need to use up, so I use half red and half white. If you use all red then the bread will not be fluffy.