100 Whole Wheat Bread for Bread Machine

Ingredients

Regular Loaf:
- 1 c. Water
- 2 1/2 c. Wheat bread flour
- 1 1/4 tbs. Dry milk
- 1 tsp. Salt
- 1 1/2 tbs. Butter
- 1 1/4 tbs. Honey
- 1 tbs. Gluten
- 2 tsp. Molasses
- 1 1/2 tsp. Fast-Rise yeast *** OR ***
- 2 tsp. Active-Dry yeast
Large Loaf:
- 1 1/2 c. + 2 tb Water
- 3 3/4 c. Wheat bread flour
- 2 tbs. Dry milk
- 1 1/2 tsp. Salt
- 2 tbs. Butter
- 2 tbs. Honey
- 1 1/2 tbs. Gluten
- 1 tbs. Molasses
- 2 1/8 tsp. Fast-Rise yeast *** OR ***
- 3 tsp. Active-Dry yeast

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. 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% Posted to Bakery-Shoppe Digest V1 #410 by serge.cyr@sympatico.ca (Serge Cyr) on Nov 23, 1997