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Thursday, April 25, 2013

Whole Wheat Roasted Garlic and Potato Bread

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This bread is good.

Wanna make some?

1 head of garlic (roasted)
6 1/2 c. wheat flour
1/4 c. ground flaxseed
1 tsp of mixed herbs (equal parts rosemary, thyme, basil, marjoram)
1 1/2 Tbsp yeast (or 2 packets)
1 Tbsp salt
1/4 c. vital wheat gluten
1 large raw unpeeled potato, cut into small 1/4" cubes
3 1/2 c. warm water

To Roast Garlic:
Wrap it in foil and bake for 45 minutes at 400 degrees.  Allow it to cool, cut off the top of the head and squeeze out the garlic. 

For Bread Dough:

Mix together flour, herbs, flaxseed, yeast salt and wheat gluten. Add the potato, water and garlic. Mix well.  Cover and let it rise about 2 hours. 

You can use it immediately or refrigerate for up to 10 days in a lidded (not air-tight container)

To Bake:

Dust the surface with flour and cut off 1/2 to 1/3 of the dough.  Dust it with more flour and quickly mold into an oval shape. Let it rest another 30-40 minutes.  

Preheat the oven to 425 degrees. While preheating, put a baking stone on to heat up with the oven. Also place a small metal pan on the bottom rack. Let both of these heat up in the oven for about 30 minutes.

Just before baking, brush the top of the loaf with water.  Slash the top of the loaf with a few slits with a bread knife. Slide the bread dough onto the preheated stone.  Pour 1 c. of hot water onto the other pan on the bottom rack. Close the door quickly and bake 30-35 minutes until the bread is golden brown and firm. 


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