1/8 c DFG
1/8 c DFG ground
3/4 c Water
4 c Unbleached all-purpose flour
1/3 c Dry potato flakes
2 tb Sugar
2 tb Nonfat dry milk
2 ts Salt
2 ts Regular instant yeast
3 tb Vital wheat gluten
1 tb Canola oil
1 tb Italian herbs; (1 to 2)
Combine all of the ingredients in a bowl, then knead for 5 to 8 minutes,
adjusting the texture of the dough by adding additional water or flour as
needed; the dough should be pliable and somewhat sticky because of the flax
seeds, but should hold its shape well.
Place the dough in a lightly greased bowl, cover it with plastic wrap, and
allow it to rise for 1 hour. Place the bowl in the refrig, and let the
dough rise slowly overnight.
Next day, shape the dough into a 12-inch oval loaf, place it diagonally on
a baking sheet, and let it rise, covered, for 2 hours at room temperature,
or until it’s very puffy but still firm; it shouldn’t shake like Jello when
you jiggle it. Bake the bread in a preheated 350 F oven for about 40 to 45
minutes, or until it test done. Yield is 1 large loaf.
Yields
1 servings
