Lyons Family Cookbook

Foolproof Bread

1

cup

red potato, peeled & cut into 1/2" chunks

5

cups

warm potato water

1 1/2

Tbs

salt

1/3

cup

extra virgin olive oil

1/3

cup

grape seed oil

2/3

cup

sorghum (or 1/3 C honey + 1/3 C Grandma's Molasses)

3

Tbs

Fleischmann's BreadMachine Yeast

8

cups

whole grain milled into flour (to equal approx 12 cups)...

... 4 C whole grain spelt + 3 C hard red wheat + 1 C kamut

1/3

cup

vital wheat gluten

2

Tbs

liquid lecithin (optional)

1/4

tsp

Vitamin C crystals

1/2

tsp

barley malt (powdered)

1

Cook 1 c peeled red potato in 2 c water until easy to mash. Do not drain water. Transfer potato & water to a blender and blend until smooth. Pour blended potato water into a 4 cup measuring cup and add enough water to make 4 c total. Pour into Bosch mixing bowl with dough hook in place, and then add 1 additional cup of water to make 5 cups total.

2

In a 2 cup glass measuring cup, add sorghum (or honey & molasses), both oils & liquid Lecithin (if using). Pour this mixture into the potato water already in Bosch mixing bowl. Sprinkle yeast over this mixture, and jog (mix briefly) for a few short bursts. Let yeast activate for 5 minutes before continuing.

3

Add 6 cups flour to the Bosch mixing bowl and knead on speed 2 for 2 minutes. Add remaining flour, vital wheat gluten, vitamin C crystals, barley malt, and sea salt, and knead on speed 1 or 2 for 10 additional minutes. Turn bread dough out into a large greased (with butter) bowl. Cover and let rest for 15 minutes.

4

Divide dough into loaf portions. It is recommended to use a scale. For a 8.5 x 4.5" loaf pan, use 1.5 lbs dough, and for a 3.5 x 5.5" loaf pan, use 12 oz. dough.

5

Lightly grease loaf pans with butter. To shape loaf, roll out each dough ball into a rectangle whose width is equal to the length of the pan being used. Roll rectangle with rolling pin to squeeze out air bubbles. Then roll dough with hands into a spiral. Place in pan with seam up. Punch dough down to fit shape, then rotate to put the seam down. Shape nicely with fingers, tucking the loaves in on all sides. Brush top of loaves with beaten egg, then sprinkle with sesame seeds. Put loaves in a warm place, 100° oven, for approx 25 minutes to let rise, until almost double and well crowned.

6

Bake at 350° for 30-40 minutes depending on size of loaf. (If loaves have been rising in a warm oven, just turn temperature up when ready to bake. The "rise" will be enhanced as the oven heats up to baking temperature).

7

When loaves are done, immediately remove from pans and let cool on wire rack. (Hint: wipe out pans while hot and you won't have to wash them).

Author Notes

YIELD:

Makes quantity 3 of 4.5 x 8.5" loaves + 3 of 3.5 x 5.5" loaves