100 Whole Wheat Bread for Bread Machine
|2 tbDry milk|
|2 1/8 tsFast-Rise yeast *** OR ***|
|1 1/2 tsSalt|
|3 tsActive-Dry yeast|
|3 3/4 cWheat bread flour|
|1 1/2 tsFast-Rise yeast *** OR ***|
|2 1/2 cWheat bread flour|
|2 tsActive-Dry yeast|
|1 1/2 tbGluten|
|1 1/4 tbDry milk|
|1 1/4 tbHoney|
|1 1/2 tbButter|
|1 1/2 c+ 2 tb Water|
100 Whole Wheat Bread for Bread Machine Preparation
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 firstname.lastname@example.org (Serge Cyr) on Nov 23, 1997
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