Servings: 1 loaf--16 slicesPrep Time: 3-5 hrs Cook Time: 35 mins
12 oz traditional whole wheat flour (I grind mine fresh)
1 1/4 oz sugar
1 oz nonfat dry milk
1 1/4 oz potato flour or instant mashed potato flakes
1 1/4 tsp salt
2 1/2 tsp instant yeast (if using active dry, add to the water & let proof for 10 minutes before adding to the mixture)
2 oz unsalted butter, cut into 6 pieces
1 oz orange juice (this mutes the bitterness of the tannins. If you don’t want to use it, substitute water)
8 oz lukewarm (90-110 deg) water
Mix all ingredients together briefly, until just combined. Then cover with plastic wrap or a towel, and let sit for 45 minutes, allowing the flour to fully absorb the liquid.
Then knead (I can’t imagine doing this by hand, but you can. I prefer my mixer, but it still takes 15 minutes or a little more) until elastic. Add as little flour as possible during kneading, the dough will still be a little sticky when done.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and allow to rise until doubled, 1-2 hrs.
Punch down the dough & form into loaves, place in a 8 1/2″ x 4 1/2″ loaf pan, recover with plastic, and allow to rise until it crowns 1 1/2-2″ over the top of the pan, 1 1/4-2 1/2 hrs.
Preheat oven to 350 toward the end of rising.
Bake in the middle of the oven for 35 minutes. Lay a sheet of aluminum foil loosely over the loaf after 15 minutes to prevent over-browning. Let cool for 1 minute before removing from loaf pan, then let cool at least 30 minutes before slicing.
Submitted by: mrsfuzz on March 7, 2011