Whole Wheat Potato Bread

Recipe by: Off the Walton Feed wheat bag

 

	8 cups whole wheat flour
	1 Tbls. salt
	4 Tbls. either raw or white sugar, honey, or molasses
	4 Tbls. melted shortening or oil
	2 Tbls. yeast dissolved in 1/2 cup warm water.
	1 med. potato (about 1 cup) cooked until soft in 2 cups water.

Mash or beat potato-water mixture until smooth. Cool. Add 1 3/4 cups water to potato water. Add yeast and shortening. Pour this mixture gradually into flour. Mix 7 minutes with electric mixer or by hand until dough is smooth and stretchy. Dough will be soft. Let rest 10-15 minutes on greased surface. Knead and fill 2 1/2 size cans half full. Let rise until it has doubled in size and bake at 400 degrees for 45 minutes. Will make 6 small (can loaves) or 4 medium pan loaves.

For a quick process use 1/2 cup of dehydrated potato flakes instead of fresh potato. Simply mix dry potato in flour and add total of 3 3/4 cups water.

This delicious bread is much finer and lighter in texture than ordinary wheat bread.

For a new taste treat, slice thin, butter on one side and grill in pan or grill. Much tastier than toasting in toaster.

Ideal dough for scones.

Revised: 15 Jul 99

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