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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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