Great River Bread


  • Here is a good recipe to try if you have been using your machine for a while and are tired of the same recipes and want to experiment with something new. Notice that there is no sweetener added; great for those eliminating sugars from their diet. This is a wonderful, flavorful bread that benefits from the extra time. It calls for potato cooking water, so next time you boil potatoes, reserve the water in a covered jar and refrigerate until you are ready to bake again.
  • 3 cups Great River Unbleached Wheat Flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon yeast, divided
  • 1 1/3 cup potato cooking water


  1. Place the flour, salt, 1/4 teaspoon yeast and water in the bread machine pan. Start your machine and begin the mixing process. Add more water by the tablespoon if the dough seems too stiff. A soft, but firm ball of dough that holds together is desirable. Listen to the motor. If it is laboring, the dough is too stiff and more water is required. After the initial mixing, turn off the machine and let the dough sit for 8 - 12 hours. You might want to cover the pan with wax paper or plastic wrap to prevent the dough from drying out. If your kitchen is very warm, you might look at the dough after several hours to be sure it is not topping the pan - if so, poke it down. After the waiting period, add 1/4 teas. more yeast and begin the normal cycle.