100 whole wheat bread for bread machine

8 Servings

Ingredients

Quantity Ingredient
1 cup Water
2½ cup Wheat bread flour
1¼ tablespoon Dry milk
1 teaspoon Salt
1½ tablespoon Butter
1¼ tablespoon Honey
1 tablespoon Gluten
2 teaspoons Molasses
1½ teaspoon Fast-Rise yeast *** OR ***
2 teaspoons Active-Dry yeast
1½ cup + 2 tb Water
3¾ cup Wheat bread flour
2 tablespoons Dry milk
1½ teaspoon Salt
2 tablespoons Butter
2 tablespoons Honey
1½ tablespoon Gluten
1 tablespoon Molasses
2⅛ teaspoon Fast-Rise yeast *** OR ***
3 teaspoons Active-Dry yeast

Directions

REGULAR LOAF

LARGE LOAF

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 doesn't 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 doesn't stock wheat gluten, try your local health food store. Remember the extra knead. It's 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 serge.cyr@... (Serge Cyr) on Nov 23, 1997

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