Whole Wheat Bread
1 cake of compressed yeast
2 medium sized potatoes
2 quarts of liquid
2-3 tablespoons of sugar
1 pinch of kosher salt
proportions for the flour-
1/2 of white all purpose wheat flour, or wheat flour
1/2 of white wheat flour
The proportions of my grandmother for the perfect and soft bread baked in the owen. For the bread you make in your breadmaker- the secret is the same- the proportions of the wheat flour with white wheat flour and the mashed potatoes added. My grandmother used the water in which the potatoes were cooking for baking bread. Other than that you keep your own bread recipe standard as you bake it in your own breadmaker.
My grandmother mentioned that for for six loaves of bread you will need to take one cake of compressed yeast two medium sized potatoes and you need to keep the water water in which they were cooked. For six loaves of bread of my grandmothers time you will need to have about two quarts of liquid in all. Set a sponge over night witha white flour stirred into liquid- to make a starter for the bread. In the morning you should add 2 or 3 tablespoons of white granulated sugar and pinch of salt and it will make up stiff with half whole wheat and half white flour, or three fourths whole wheat if preferred,- works fine as well. Let the dough rise for an hour then work the dough down. When the dough is light again, work it into loaves, and when ready- bake the bread in the oven,which is medium hot.