100% Whole Wheat Bread III

Recipe Ingredients

		Regular 1 Lb Loaf
1 cup	237ml	Water
2 1/2 cups	156g / 5.5oz	Wheat bread flour
1 1/4 tablespoons	18ml	Dry milk
1 teaspoon	5ml	Salt
1 1/2 tablespoons	22ml	Butter
1 1/4 tablespoons	18ml	Honey
1 tablespoon	15ml	Gluten
2 teaspoons	10ml	Molasses
1 1/2 teaspoons	7.5ml	Fast rise yeast or 2 tspns active dry yeast
		Large 1 1/2 To 2 Lb Loaf
1 1/2 cups	355ml	Water - plus
2 tablespoons	30ml	Water
3 3/4 cups	234g / 8.3oz	Wheat bread flour
2 tablespoons	30ml	Dry milk
1 1/2 teaspoons	7.5ml	Salt
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Honey
1 1/2 tablespoons	22ml	Gluten
1 tablespoon	15ml	Molasses
2 1/8 teaspoons	10ml	Fast rise yeast or 3 tspns active dry yeast

Recipe Instructions

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 alternative.

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.

Source:
"Southern U.S. Cuisine (ABM recipe link) at - http://southernfood.about.com"

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