| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breadmaker, Breads | 8 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 2 1/2 | c | Wheat bread flour |
| 1 1/4 | tb | Dry milk |
| 1 | ts | Salt |
| 1 1/2 | tb | Butter |
| 1 1/4 | tb | Honey |
| 1 | tb | Gluten |
| 2 | ts | Molasses |
| 1 1/2 | ts | Fast-Rise yeast *** OR *** |
| 2 | ts | Active-Dry yeast |
| 1 1/2 | c | + 2 tb Water |
| 3 3/4 | c | Wheat bread flour |
| 2 | tb | Dry milk |
| 1 1/2 | ts | Salt |
| 2 | tb | Butter |
| 2 | tb | Honey |
| 1 1/2 | tb | Gluten |
| 1 | tb | Molasses |
| 2 1/8 | ts | Fast-Rise yeast *** OR *** |
| 3 | ts | Active-Dry yeast |
INSTRUCTIONS
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@sympatico.ca (Serge Cyr) on Nov 23, 1997
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