100 Whole Wheat Bread For Bread Machine
Yield: 8 Servings REGULAR LOAF 1 cup water 2 1/2 cup wheat bread flour 1 1/4 Tbsp dry milk 1 tsp salt 1 1/2 tbsp butter 1 1/4 Tbsp honey 1 Tbsp gluten 2 tsp molasses 1 1/2 tsp fast-Rise yeast or 2 tsp active-Dry yeast LARGE LOAF 1 1/2 cup plus 2 Tbsp water 3 3/4 cup wheat bread flour 2 Tbsp dry milk 1 1/2 tsp salt 2 Tbsp butter 2 Tbsp honey 1 1/2 Tbsp gluten 1 Tbsp molasses 2 1/8 tsp fast-rise yeast or 3 tsp active-dry yeast 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, use this recipe only on the regular bake cycle. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
