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100% Whole Wheat Bread III

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 Lb Loaf

    2. 1 cup 237ml Water

    3. 2 1/2 cups 156g / 5 1/2oz Wheat bread flour

    4. 1 1/4 tablespoons 18ml Dry milk

    5. 1 teaspoon 5ml Salt

    6. 1 1/2 tablespoons 22ml Butter

    7. 1 1/4 tablespoons 18ml Honey

    8. 1 tablespoon 15ml Gluten

    9. 2 teaspoons 10ml Molasses

    10. 1 1/2 teaspoons 7 1/2ml Fast rise yeast or 2 tspns active dry yeast Large

    11. 1 1/2 To 2 Lb Loaf

    12. 1 1/2 cups 355ml Water - plus

    13. 2 tablespoons 30ml Water

    14. 3 3/4 cups 234g / 8 1/3oz Wheat bread flour

    15. 2 tablespoons 30ml Dry milk

    16. 1 1/2 teaspoons 7 1/2ml Salt

    17. 2 tablespoons 30ml Butter

    18. 2 tablespoons 30ml Honey

    19. 1 1/2 tablespoons 22ml Gluten

    20. 1 tablespoon 15ml Molasses

    21. 2 1/8 teaspoons 10ml Fast rise yeast or 3 tspns active dry yeast

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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. Because of the extra knead, use this recipe only on the regular bake cycle. 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. 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.

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