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100% Whole Wheat Bread III by


=== REGULAR 1 lb LOAF ===
1 cup water
2 1/2 cups wheat bread flour
1 1/4 tablespoons dry milk
1 teaspoon salt
1 1/2 tablespoons butter
1 1/4 tablespoons honey
1 tablespoons gluten
2 teaspoons molasses
1 1/2 teaspoons fast rise yeast
(or 2 tspns active dry yeast)
=== LARGE 1 1/2 to 2 lb LOAF ===
1 1/2 cups water -- plus
2 tablespoons water
3 3/4 cups wheat bread flour
2 tablespoons dry milk
1 1/2 teaspoons salt
2 tablespoons butter
2 tablespoons honey
1 1/2 tablespoons gluten
1 tablespoon molasses
2 1/8 teaspoons fast rise yeast
(or 3 tspns 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. Because of the extra knead, use this recipe only
on the regular bake cycle.

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

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.

This recipe yields 1 loaf.

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