INGREDIENTS

INSTRUCTIONS

*NOTE: I grind up 15-16 cups of flour first.  Then I pour into my Kitchen
Aid mixing bowl
I grind my own wheat which is Hard White Spring Wheat from Montana and I
use Fermipan Yeast.  When I got this recipe from an acquaintance last year
I asked her what her brands she used of everything in the recipe and this
is exactly what I am sharing with you.  It is a lighter colored wheat bread
and has a wonderful flavor that does not leave a bitter sort of aftertaste
that I have experienced with my previous brands of wheat.
Let the first 4 ingredients sit for a few minutes to "proof" - it will
begin to "grow" and will look bubbly and foamy.
Add whole-wheat flour and mix for 1 minute.
Add veg oil and salt, mix together another 1 minute.
Add flour until dough pulls away from sides of bowl.
Knead and rise as usually for any basic bread dough.
This will make 3 very large loaves or 4-5 smaller pan size loaves or it is
fun to make 12 of the very small loaves (maybe 2 1/2 x 3" pans)
Now the sources:  I buy the Fermipan yeast from the K-Tech stores when I am
visiting my kids in Utah.  There is a K-Tech store in Linden and one in
Orem, and I am sure there are others around Salt Lake City. Here is the
address off of the Fermipan package that I just opened:
Food Ingredients, Inc. King of Prussia, PA 19406 1-800-662-GIST
The Hard White Spring Wheat I also have purchased at the K-Tech Store, but
they gave me the phone number of the farm in Montana that they purchase
from so that I could call and get the name of distributors in my area
(Portland, Oregon).  So here is that phone number:
Wheat Montana 1-800-535-2798
(These people were very helpful)
Hope your results from this information is as successful as mine.  I will
be glad to help anyone further if needed.
Bon Appetit! Pat Hewitt hewitt@sequent.com Sequent Computer Systems Inc.
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

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