| REGULAR 1 lb 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 tspns active dry yeast) | | LARGE 1 1/2 to 2 lb LOAF | | 1 1/2 cup water plus | | 2 tbl 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 tspns 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. 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. | | This recipe yields 1 loaf. | | Yield: 1 loaf |
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