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Whole Wheat Potato Bread

Makes 2 loaves.

Have available about 6 cups whole wheat flour. Chop and boil some potatoes, with skins. You need 2 cups of the cooking liquid, plus 1/2 cup mashed potatoes. Put the water and potato mixture in mixer bowl.

To the mixing bowl add:

1/4 to 1/2 cup honey
100 mg Vitamin C powder
1 1/2 tsp lecithin from health food store
2 tbs yeast flakes

Allow this to mix around in the mixing bowl until it's just hot, not too hot to kill the yeast. Turn off the mixer.

Next add to the mixing bowl:

3 cups of the flour mixed with
1 Tbs yeast
2 tsp salt (make sure to decrease salt if you salted the potatoes)

Beat on medium speed for 2 to 3 minutes.

Then add:

1/4 cup oil
1 egg
about 3 cups more flour (until dough pulls away from the side of mixing bowl)

Let rest for 15 minutes in mixing bowl to absorb moisture into flour. Knead for about 10 minutes. Put in greased bowl and let rise until double, about 1 1/2 hours.

The best way to prevent the loaves from sticking in the pans, is to use butter to grease the loaf pans, then put a thin film of oil on the counter and sprinkle flour on it. Shape your loaves on the flour, then put them into the greased pan, cover while they rest until doubled, and the loaves come out beautifully when baked. Take off the cover, bake at 350 degrees F, until done. Remove them from the pan and cover with a damp towel to cool.
Option: make a long oval loaf, sprinkle with cinnamon sugar, or add raisins or chopped nuts, fold and roll up, reform loaf shape. Or you could add all of them, creating a sweet bread.

Note: egg shells, from organic eggs, that have been powered very fine can be added to the dough and will add a number of valuable minerals, calcium being the major one. This is something some of our ancestors did.

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