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Name: Honey Whole Wheat for the Large Panasonic Model
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 1/2 ts Salt; 3 c Whole wheat flour; 1/2 c Unbleached white flour; 1/3 c Cornmeal (I use masa; Harina); 2 tb Gluten; 3 tb Nonfat dry milk; 1/3 c Honey; 1 1/2 c Water; 1 tb Yeast

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INGREDIENTS

1 1/2 ts Salt
3 c Whole wheat flour
1/2 c Unbleached white flour
1/3 c Cornmeal (I use masa
Harina)
2 tb Gluten
3 tb Nonfat dry milk
1/3 c Honey
1 1/2 c Water
1 tb Yeast

Servings

INSTRUCTIONS

This recipe is for bread machines, in particular, the 1.5 lb panasonic machine. Place all ingredient except yeast in the pan. Place yeast in the dispenser. Program for Whole Wheat (for dark crusty crust) or Basic Bread (lighter crust) and press start. Wait 3-4 hours. This makes a 2 lb loaf. I find Red Star Active Dry Yeast to be the best. When I was actively baking, Id get it in 2lb packs from the wholesale warehouse stores and keep it in the frige (much cheaper that way). Adding gluten (vital wheat gluten or gluten flour, not hi-gluten flour) to whole wheat breads really helps a lot. The bran in whole wheat bread inhibits the formation of the long protein gluten strands that trap gas bubbles and give bread its spongyness. Adding more gluten to compensate makes whole wheat breads lighter. Try 1-4 T per loaf. Date: Mon, 13 Sep 93 03:18:35 PDT From: Michelle Dick Converted to MM format by Dale & Gail Shipp, Columbia Md. Posted to MM-Recipes Digest by "Rfm" on Sep 07, 98

NOTES

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Honey Whole Wheat for the Large Panasonic Model

1 1/2 ts Salt
3 c Whole wheat flour
1/2 c Unbleached white flour
1/3 c Cornmeal (I use masa
 Harina)
2 tb Gluten
3 tb Nonfat dry milk
1/3 c Honey
1 1/2 c Water
1 tb Yeast

This recipe is for bread machines, in particular, the 1.5 lb panasonic  machine.    Place all ingredient except yeast in the pan.  Place yeast in the  dispenser. Program for Whole Wheat (for dark crusty crust) or Basic Bread  (lighter crust) and press start.  Wait 3-4 hours.  This makes a        2 lb loaf.    I find Red Star Active Dry Yeast to be the best.  When I was actively  baking, Id get it in 2lb packs from the wholesale warehouse stores and  keep it in the frige (much cheaper that way).  Adding gluten (vital wheat  gluten or gluten flour, not hi-gluten flour) to whole wheat breads really  helps a lot.  The bran in whole wheat bread inhibits the formation of the  long protein gluten strands that trap gas bubbles and give bread its  spongyness.  Adding more gluten to compensate makes whole wheat breads  lighter.  Try 1-4 T per loaf. Date: Mon, 13 Sep 93 03:18:35 PDT From:  Michelle Dick <artemis>    Converted to MM format by Dale & Gail Shipp, Columbia Md.    Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep 07, 98

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Nutrition

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Serving Size: 1 Serving (180g)
Recipe Makes: 4 Servings

Calories: 459
Calories from Fat: 20 (4%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.8g
Cholesterol 1.1mg		0 %
Sodium 41.3mg		1 %
Potassium 583.4mg		15 %
Total Carbohydrate 94g		28 %
	Dietary Fiber 12.7g	51 %
	Sugars, other 81.4g
Protein 22.5g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 459

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