Guest guest Posted June 17, 2012 Report Share Posted June 17, 2012 It is important to use young sprouts because the higher water content of older ones will result in soggy bread. 2 small potatoes with skins 1/2 cup honey, plus 2 Tablespoons 1 quart water 2 pkg. dry yeast 1 1/2 Tablespoon salt 1/4 cup veggie oil 8-10 Cups flour, white, whole wheat or combo 4 cups of 3-day old alfalfa sprouts wash potatoes well cut into small pieces and cook in 1 cup water till done Liquefy in blender with 2 cups cold water put threw strainer to remove skin particals measure and add enough warm water to make 3 1/2 cups total liquid add the 1/2 cup honey add oil add salt Disolve yeast and 2 Tbs honey in 1/2 cup luke warm water. let stand 10 min add to potato mixture Stir in 5 cup flower. Add sprouts Add aditional flour to make a stiff dough Knead well until smooth and elastic Dough must not be sticky Cover with hand towel Let rise in warm place until doubled Punch down and form 2 loaves place in greased pans (no more then 3/4 the hight of the pan) Bake at 350 F for 1-1 1/2 hours untill well done Quote Link to comment Share on other sites More sharing options...
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