| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Whole wheat, Sourdough |
8 |
Servings |
INGREDIENTS
| 2 |
ts |
Yeast |
| 2 |
c |
Whole wheat bread flour |
| 1 1/3 |
c |
Unbleached bread flour |
| 2 |
tb |
Buttermilk powder |
| 2 |
tb |
Vital wheat gluten |
| 2 |
tb |
Lecithin |
| 2 |
ts |
Salt, lite |
| 2 |
ts |
Wheat germ |
| 1/2 |
ts |
Ginger |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Honey |
| 1/2 |
c |
Whole wheat s/d starter (you |
| 1 |
c |
Water, (i use bottled h20) |
| 1/2 |
|
Margarine, room temp. |
INSTRUCTIONS
I used the whole wheat starter and experimented with your whole wheat bread
recipe in the DAK today. It turned out great. Basically, I just halved your
recipe and added a few things. My DAK is a 3 cup flour model, is yours? If
I'm using whole wheat or rye flour, I can add more flour because it doesn't
rise as much. Also, whenever I use whole wheat, etc. I add vital wheat
gluten and lecithin to aid elasticity and to help it rise. This is what I
put in the DAK and the order I used: Turn the light/dark setting to 12
o'clock and set the menu to Sweet Bread (the auto. one, not the manual one)
Later, at the beeps, I added 3/4 c. pecans (didn't have walnuts on hand). I
usually add large pieces since they are kind of cut up by the B/M while
kneading.
Posted to EAT-L Digest 12 Jan 97, by Betsy Burtis <ebburtis@IX.NETCOM.COM>
on Mon, 13 Jan 1997.
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