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WHOLE WHEAT BREAD SETTING
-
The recipes in this section can be made at the
whole-wheat
bread setting. The
time delay
can be used with the recipes with the
symbol.
-
Active dry, bread machine or fast rising yeast may be used in the recipes. Use the recommended amount for the type of yeast being
used. Bread machine and fast rising yeast are interchangeable. ALWAYS make a well in center of dry ingredients for the yeast. This is
especially important when using the
time delay
to prevent the yeast from becoming wet before the bread making process begins.
-
Use
LUKEWARM
water about 27°C, to activate the yeast for best results.
DO NOT USE HOT WATER
, above 38°C, as this can
kill the yeast.
-
MILK MUST BE WARMED
to about 27°C, in order to activate the yeast for best results.
DO NOT USE MILK DIRECTLY
FROM THE REFRIGERATOR
. Gently warm milk in microwave at low power or in a pan on top of range over low heat, using a
thermometer to measure correct temperature.
DO NOT OVERHEAT MILK
, above 38°C, as this can kill the yeast. Allow to cool if
too hot or add a little cold milk to cool it off.
- If cold butter or margarine is used, cut into four (4) pieces, placing in bottom of pan with liquid for faster blending.
- Start with
medium
crust color setting the first time you make a loaf. Make a comment at the bottom of each recipe if you wish to use
the
light
or
dark crust
color setting the next time you prepare the recipe.
- Recipes containing 50% or more whole grain flour, grains or cereals will benefit from the longer kneading time at the
whole-wheat
setting. If the bread collapses during the bake cycle, especially when using 100% whole grain flours, add 1 or 1½ tablespoons vital
wheat gluten to the recipe the next time for the respective loaf size, or add one (1) large egg, reducing the recommended amount of
liquid by two (2) ounces. Egg will add protein for better structure; and is available at most health food stores. Watch the dough during
the knead cycle to see if any minor adjustment in liquid or flour is needed.
- Whole grain breads are typically shorter in height and denser in texture than breads made with bread flour.
- Stone-ground wheat flour is coarser than the steel-ground wheat flour and as a result, breads make with stone-ground flour will be
shorter. You may want to add vital gluten to the dry ingredients if using stone-ground whole-wheat flour or other stone or coarse
ground flours for best results. Add 1 tablespoon for the 1½ lb loaf; 1½ tablespoons for the 2 lb. loaf.
-If bread maker labors during the kneading period, the dough is too dry. Add one (1) tablespoon warm water at a time until the dough
softens. Do not add too much extra water as this can cause the bread too collapse or be under baked. The bread dough should be soft
and a bit sticky to the touch after kneading.
- An audible alert will sound during the knead cycle to let you know when to add ingredients if recipe recommends doing so. This will
prevent these added ingredients from becoming over mixed or crushed. Simply open door when alert sounds and add the ingredients.
Close door. Do not turn bread maker off when adding ingredients. If you are not adding ingredients, ignore the alert.
WHEAT ‘N YOGURT BREAD
1½ Pound Loaf
INGREDIENTS
2 Pound Loaf
8 ounces (1 cup)
½ cup
2 tablespoons
1
⅓
cups
2 cups
2 tablespoons
2 tablespoons
1¼ teaspoons
2 teaspoons
- or –
1½ teaspoons
WATER, 27
°°°°
C
PLAIN NONFAT YOGURT
BUTTER or MARGARINE
ALL PURPOSE or BREAD FLOUR
WHOLE WHEAT FLOUR
DRY MILK
BROWN SUGAR, packed
SALT
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
9 ounces (1 cup + 2 tbsp.)
⅔
cup
2 tablespoons
1½ cups
2¾ cups
2 tablespoons
2 tablespoons
1½ teaspoons
2¼ teaspoons
-or-
2 teaspoons
FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE
Bread Select Setting To Use: whole wheat
1
. Add liquid ingredients and butter to pan.
2
. Add all dry ingredients, except yeast, to pan. Tap pan to settle
dry ingredients, level ingredients, pushing some of the mixture
into the corners.
3
. Make a well in center of dry ingredients; add yeast. Lock pan
into bread maker
4.
Program for whole wheat and desired crust color and loaf
size settings. Turn bread maker on. When done, turn off,
unlock pan and remove with oven mitts. Shake bread out of
pan and cool on rack before slicing.
Summary of Contents for 41085Z
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