12 Grain Cereal Potato Bread
- 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.