ix well.
Add white flour until dough is stiff enough
inutes.
Mix rye and white flour together to equal 6 cups
Mix whole wheat flour, honey, oil, warm water, and
oil, honey, yeast, salt and white flour mix together.
Add 3
arge bowl, combine whole wheat flour, white flour, sugar, baking soda, baking powder
fore rising -- or dust with flour and use a very sharp
e order given in your bread machine manual, or start with
n 7 1/2 cups flour (white or wholewheat) until smooth.
Make the same as my white bread recipe, but substitute 6 cups whole wheat flour for 6 cups of the white flour.
>bread dough and what is the maximum amount of flour
Add the ingredients in the order which is directed for your bread machine.
Select the light crust setting and start the machine.
Once the cycle ends, take the bread out of the pan and place it on a cake rack. Allow to cool 1 hour before slicing.
Bon Appetit.
Mix thorougly and keep in a covered container, preferably in the refrigerator.
Use in place of whole wheat flour in any recipe calling for whole wheat flour.
Or try substituting for a portion of white flour in your favorite bread, muffin, roll, etc. recipe.
In medium bowl pour starter and warm water, mix until smooth. Add flour and beat until smooth, about 3 minutes, it will be quite stiff.
Oil a large, deep bowl, scrape biga into it, cover with oiled plastic wrap and let rise for 12 - 18 hours, it will likely rise up and then fall back in on itself.
Use as directed for the biga in your favorite Italian bread recipe or in the Chewy Italian Bread recipe #176167.
For Bread Measure ingredients in order listed
arm water.
Combine rye flour, molasses, shortening, and salt.
Combine 1 cup white flour and wheat flour, walnuts, sugar, yeast and salt. Heat water, yogurt, and butter to 120 degrees; add to dry ingredients; beat until smooth. Stir in more flour to form a soft dough. Turn on a floured surface and knead until smooth and elastic-4 minutes. Shape into ball, cover for 20 minutes. Bake 400 degrees for 25-30 minutes.
Soften yeast in warm water.
Combine rye flour, molasses, shortening, salt and boiling water; blending well.
Cool to lukewarm; add softened yeast.
Stir in white flour gradually. Transfer to floured board, let rest 10 minutes.
Knead until shiny (about 10 minutes).
Cover and put in greased bowl to rise for 2 hours.
nd cornmeal. Add wheat flour and enough white flour to give a fairly
f 5 min, add more white flour if too sticky.
let
isen nicely.
Knead in white flour, adding until it is no