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Whole Wheat, Potato & Rye Bread Recipe

by CookEatShare Cookbook

Ingredients

2 c. whole wheat flour 5 1/2 to 6 c. combined rye-unbleached wheat flour (the more rye flour added, darker and coarser bread will be) 3 T sugar 2 teaspoon salt 2 pkg. active dry yeast

2 c. buttermilk 2/3 c. water 1 T butter 2 med.-lg. potatoes, grated 1/3 c. raw sunflower seeds

Directions

1. In large bowl mix 2 1/2 cups flour, sugar, salt and dry yeast. Add in 1/4 cup raw sunflower seeds.Grate unpared potatoes into 2 qt saucepan, add in water, buttermilk and butter. Heat over low heat till warmed through. Stir occasionally so potatoes do not stick. butter should just heat. Gradually add in liquid-potatoes mix to dry ingredients in bowl and mix.
2. Add in 1 cup flour and stir till blended. Stir in additional flour to make a stiff dough. Turn out onto floured board and knead till smooth and elastic (10 to 12 min). Form dough into ball, set on floured surface, cover with plastic wrap, then towel. Let rest 20 to 30 min.
3. Punch dough down, divide in half and form into 2 round loaves. Place on greased baking sheets; cover and let rise 1 to 2 hrs or possibly till nearly doubled. Bake in 400 degree oven for 45 min. Remove from oven and brush with 1 tbsp cornstarch dissolved in 2 tbsp water and sprinkle with remaining sunflower seeds. Return to oven and bake additional 10 to 15 min or possibly till done. Remove from oven and cool before slicing.

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