Another new bread - a Rosemary Potato whole grain bread

[pepperhead212]

I baked an unusual loaf of bread late last night - a Rosemary Potato Whole Grain Bread. I based this on a recipe that was just WW flour, plus the mashed potato, but a couple of days ago I made a sort of a biga, with some oat and sorghum flours, plus some buttermilk (which I used for the later liquid in the bread) and a small amount of yeast, which eventually rose very well, and smelled very good fermented. It smelled like I used beer in the bread, when I took the pan out of the oven! It has 2 tb of chopped rosemary - more than any rosemary bread I have made before, though I don't know how it will taste yet.
The dough wasn't quite elastic enough just after the KA kneading, for 8 minutes, but after the 3 turns it got very elastic - I knew that 1/4 c gluten would make up for the 1 1/2 c of the two non-gluten flours.
A biga, for a large loaf of bread, started with some oat and sorghum flours. by pepperhead212, on Flickr

Rosemary whole grain bread, finished with the kneading. by pepperhead212, on Flickr

Rosemary whole grain bread, after 3rd turning, ready to do the final rise. by pepperhead212, on Flickr

After about 95 minutes rise, ready to punch down. by pepperhead212, on Flickr

Ready to go into the oven. by pepperhead212, on Flickr

Rosemary whole grain bread, just out of the oven. by pepperhead212, on Flickr

Bread out of the pan, cooling. by pepperhead212, on Flickr