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  • 100% Whole Wheat Bread Iii

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    100% Whole Wheat Bread Iii
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. water
    • 2 1/2 c. wheat bread flour
    • 1 1/4 Tbsp. dry lowfat milk
    • 1 tsp salt
    • 1 1/2 Tbsp. butter
    • 1 1/4 Tbsp. honey
    • 1 Tbsp. gluten
    • 2 tsp molasses
    • 1 1/2 tsp fast rise yeast (or possibly 2 tspns active dry yeast)
    • 1 1/2 c. water plus
    • 2 Tbsp. water
    • 3 3/4 c. wheat bread flour
    • 2 Tbsp. dry lowfat milk
    • 1 1/2 tsp salt
    • 2 Tbsp. butter
    • 2 Tbsp. honey
    • 1 1/2 Tbsp. gluten
    • 1 Tbsp. molasses
    • 2 1/8 tsp fast rise yeast (or possibly 3 tspns active dry yeast)

    Directions

    1. The trick to making 100% whole wheat bread in your machine is an extra knead, that 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.
    2. 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.
    3. 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.
    4. This recipe yields 1 loaf.
    5. Yield: 1 loaf

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