Recipe - 100 Whole Wheat Bread For Bread Machine

REGULAR LOAF
1 cup Water
2 One half cup Wheat bread flour
1 One fourth tablespoon Dry milk
1 teaspoon Salt
1 One half tablespoon Butter
1 One fourth tablespoon Honey
1 tablespoon Gluten
2 teaspoon Molasses
1 One half teaspoon FastRise yeast *** OR ***
2 teaspoon ActiveDry yeast

LARGE LOAF
1 One half cup + 2 tablespoon Water
3 Three fourths cup Wheat bread flour
2 tablespoon Dry milk
1 One half teaspoon Salt
2 tablespoon Butter
2 tablespoon Honey
1 One half tablespoon Gluten
1 tablespoon Molasses
2 1/8 teaspoon FastRise yeast *** OR ***
3 teaspoon ActiveDry 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, us this recipe only on the regular bake cycle. CALORIES: 125
PROTEIN: 14% CHOLESTEROL: 3.98mg CARBOHYDRATES: 73% SODIUM: 218mg FAT: 13%
Posted to BakeryShoppe Digest V1 #410 by serge.cyr@sympatico.ca (Serge
Cyr) on Nov 23, 1997