| REGULAR LOAF | | 1 cup Water | | 2 12 cup Wheat bread flour | | 1 1/4 tbl Dry milk | | 1 tsp Salt | | 1 1/2 tbl Butter | | 1 1/4 tbl Honey | | 1 tbl Gluten | | 2 tsp Molasses | | 1 1/2 tsp Fast-Rise yeast *** OR *** | | 2 tsp Active-Dry yeast | | LARGE LOAF | | 1 1/2 cup + 2 tb Water | | 3 3/4 cup Wheat bread flour | | 2 tbl Dry milk | | 1 1/2 tsp Salt | | 2 tbl Butter | | 2 tbl Honey | | 1 1/2 tbl Gluten | | 1 tbl 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, us this recipe only on the regular bake cycle. |
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