--------------------------------REGULAR LOAF--------------------------------
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
---------------------------------LARGE LOAF---------------------------------
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
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%
