100% wheat bread

Yield: 16 Servings

Measure Ingredient
--1 1/2 Lb Loaf:; (1 Lb Loaf):
1¼ cup Water; (1 C)
1½ teaspoon Salt; (1 Tsp)
2 tablespoons Canola Oil; (1 1/2 Tsp)
2 tablespoons Honey; (1 1/4 T)
2⅛ cup Whole-Wheat Flour; (1 1/2 C)
¾ cup Flour; Unbleached, (2/3 C)
3 tablespoons Gluten Flour, 100%; (2 T)
2 tablespoons Wheat Germ; (1 1/2 T)
2 tablespoons Whey; Powdered, (1 1/4 T)
1 tablespoon Active Dry Yeast; (2 Tsp)

"The Complete Book of Bread Machine Baking", edited by Lara Pizzorno I don't know where they get the title since this is not 100% WW. However, I have been told that this is the best bread that I have made so far by two different sources. The crust has a nice crunch and the bread is light with a delicious flavor. This book emphasizes healthy breads, that is why they suggest canola instead of vegetable oil, unbleached flour instead of all purpose flour, and why they add wheat germ. I don't doubt that you can easily substitute.

"Therese Klodnicki" <Terry_Klodnicki@...> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

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