100% whole wheat bread for your bread machine
- Contributed by World Recipes Y-Group
- Yield: 8 Servings
Regular loaf Edit
- 1 cup water
- 2½ cups wheat bread flour
- 1¼ tbsp dry milk
- 1 tsp salt
- 1½ tbsp butter
- 1¼ tbsp honey
- 1 tbsp gluten
- 2 tsp molasses
- 1½ tsp fast-rise yeast or 2 tsp active-dry yeast
Large loaf Edit
- 1½ cups plus 2 tbsp water
- 3¾ cups wheat bread flour
- 2 tbsp dry milk
- 1½ tsp salt
- 2 tbsp butter
- 2 tbsp honey
- 1½ tbsp gluten
- 1 tbsp molasses
- 2⅛ tsp fast-rise yeast or 3 tsp 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, use this recipe only on the regular bake cycle.
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