The trick to making 100% whole wheat bread in your machine is an extra knead, which gives the yeast and gluten a second chance to create a lighter loaf. When your first knead cycle is completed, simply reset the machine and start again. Some manufacturers produce home bakeries with a whole wheat cycle; if your machine doesnt have one, this start- again method works as an easy alternative. SUCCESS HINTS: The gluten gives the whole wheat flour the structure necessary for a good loaf. If your market doesnt stock wheat gluten, try your local health food store. Remember the extra knead. Its especially important in 100% whole wheat bread. Because of the extra knead, us this recipe only on the regular bake cycle. CALORIES: 125 PROTEIN: 14% CHOLESTEROL: 3.98mg CARBOHYDRATES: 73% SODIUM: 218mg FAT: 13% Posted to Bakery-Shoppe Digest V1 #410 by email@example.com (Serge Cyr) on Nov 23, 1997
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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 74 (10%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 14mg||4 %|
|Sodium 60.5mg||2 %|
|Potassium 352mg||9 %|
|Total Carbohydrate 136.6g||40 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 131.3g|
|Protein 26.7g||38 %|
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Calories per serving: 736
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