This is the bread I’ve been making lately. We’ve been wolfing it down so fast I have to make a batch about every week.
If you don’t have whey, just use water. I really prefer the whey, though. I think it helps the bread to stay soft longer.
4 cups whey (scalded and cooled to 115F) or warm water
1/3 cup Sucanat (or brown sugar)
1/2 cup instant potato flakes
2 1/2 T active dry yeast
1/2 cup peanut oil
1 T salt
3/8 cup gluten
6 cups whole wheat bread flour
2-3 cups hi-gluten white flour
In a large bowl, stir together the whey, sugar, potato flakes, and yeast. Let sit 5 minutes. Add the oil, salt, gluten, and whole wheat flour. Beat vigorously. Stir in enough of the white flour to make a knead-able dough. Knead at least 10 minutes or until the dough is smooth. Place back into the bowl (I don’t bother greasing it). Cover and let rise until doubled, about an hour. Scrape the dough out onto the counter and divide it into 3 (for large loaves) or 4 (for smaller loaves). Shape the loaves, place into your bread pans, cover, and let rise again until doubled. I like to slash the loaves just before baking but it’s not necessary. Bake in a preheated 350F oven for 30 to 35 minutes or until nicely browned and hollow sounding when tapped on the bottom. Remove from pans immediately and cool on a wire rack.
Yield: 3 – 4 loaves