
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
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Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox Recipes from all over the world
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Ingredients: 1 Cup(s) Water 2 1/2 Cup(s) Wheat bread flour 1 1/4 Tablespoon(s) Dry milk 1 Teaspoon(s) Salt 1 1/2 Tablespoon(s) Butter 1 1/4 Tablespoon(s) Honey 1 Tablespoon(s) Gluten 2 Teaspoon(s) Molasses 1 1/2 Teaspoon(s) Fast-Rise yeast 1 1/2 Cup(s) + 2 tb Water |
Directions: 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%
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