12 Grain Cereal Potato Bread
Each slice of 12 Grain Cereal Potato bread is made with wholesome ingredients, like Rolled Oats, Barley (wheat), Millet, Rye (wheat), Brown Flax, Sunflower Seeds, Brown Sesame, Buckwheat Groats, Corn Meal, Wheat Bran, Rice Flour, and Sorghum Flour for delicious layers of flavor and nutrition.The addition of potatos add softness to the dough and makes the dough easier to shape This recipes is a unique blends of grains, seeds and nuts that give each loaf the delicious taste & nutrition you love. It's delicious, good nutrition for your balanced life. Excellent sandwhich bread or toasted with butter and jam.
- Haussler Mixer
Prepared 12 Grain Cereal
- 1/2 cup 12 Grain Cereal I get mine from Bulkfoods.com
- 1/2 cup Rolled Oats Old fashioned not instant
- 2 cups Boiling Water
- 1 medium Russet type potato 300 – 400 grams this should be peeled and chopped as if you were making mashed potatos.
- 4 cups water
- 3 tsp salt
- 3 tbsp butter
Sponge and dough
- 15 cups Bread Flour: Read notes For sponge you will start with 6 cups flour. Halfway thru the sponge rise you will mix in 2 cups of flour. For the bread you will add another 6 – 8 cups of flour. Depending on how slack the dough is.
- 1 cup sugar
- 1 cup warm water
- 2 tbsp instant active dry yeast
Prepare 12 Grain Cereal
- Bring 2 cups water to boil, add all grains, return to boil then turn down to simmer for 15 – 20 mins. Don't let burn – keep stirred. Let sit in pan until potatos are cooked.
- Boil the potato in the 4 cups of water until the potato is fork tender. Do NOT drain. Water is needed for the sponge
- Pour potato with water into the Haussler mixing bowl.
- Add prepared cereal to potato water, stir then beat potatos and cereal in water until potatos are broken down.
- Add butter and salt to hot potato water – stir well
- Combine yeast with water, stir until yeast is dissolved. Let sit for 5 mins.
Making the Sponge
- Add flour and sugar to mixing bowl.
- Turn Haussler on low and mix for 2-3 mins until flour is fully incorporated with liquid
- Add yeast water. Continue mixing on low for another 2 – 3 minutes until all the yeast water has incorporated into the sponge.
- Turn off mixter and leave dough covered for 2 hour.
- After 1 hour add another 2 cups of flour mixing for 1-2 minutes.
From sponge to dough
- Continue to mix in remaining flour until dough starts pulling away from bowl side. The dough will be somewhat slack. I look for most of the dough to be on the hook.
- Perform a window pane check on the dough to determine how long to let the mixer knead. Generally 6 works – sometimes 8 minutes is required. Always knead on low speed.
- Dump dough out on an oiled surface and do a few stretch and folds and gentle kneading to form dough.
- Place dough into a large oiled bowl. Cover with damp cloth and allow to rise for at least an hour.
- Once risen, divide into 6 equal portions and form loaves. Put loaves into oiled or sprayed bread pans. I use 6 1.5 qt glass bread pans.Let rise till double – generally 30 – 45 mins. I put mine into the ovens with oven light on. The light provides enough heat to promote rise.
- Preheat oven to 375°. Bake for 45. Remove pans from oven. Remove loafs from pans. Allow loaves to cool on a rack.
- These loaves freeze well.