Recipe by keltiekay
I based this recipe on one for "honey whole wheat bread" I found on the back of a bag of Hodgson Mill Flour. I could never keep that one from falling in my bread machine, so I came up with this. There is literally no preparation involved, just throw all the ingredients into the container. It is the only completely whole wheat bread recipe I've used that turns out well for me, every time.
Top Review by Dan S.
This is my favorite whole wheat bread recipe for bread machines. But, I had to alter it, after making it according to the recipe 20 or so times. It was consistently way too dense, a real heavy lump - though very tasty. The baked load didn't even rise near the top of the bread machine's pan. I don't know for sure, but I wondered whether the problem might not be the altitude (2400 feet) or the humidity (sometimes as low a 5 percent here in Tucson). I nailed it this time by making these changes: I added an extra 1/4 cup of water. I sifted the flours and used the suggested volumes, but of sifted flour, which weighs considerably less than unsifted flour. And, lastly, I used an extra 1/4 teaspoon of yeast. I measured the yeast from the yeast envelopes and it seemed a little less than the 2 1/4 teaspoons called for in the recipe. Anyway, the most recent loaf came out perfect, at least to my taste and preference. It rose to the top of the pan, and was considerably less dense than the earlier loaves made using just one cup of water, unsifted volumes of flour and only a packet of yeast. It's still a hefty loaf, not like the air bread sold in the store. I usually also put in about 1/4 cup of chopped walnuts in the mix with the flour mixture, as I did this time. So, I don't think that was a factor either way. And it makes for a richer tasting bread, assuming you like walnuts.
- 1 egg, beaten
- 1 cup water
- 3 tablespoons sugar
- 2 1⁄4 tablespoons vegetable oil
- 1 cup whole wheat flour
- 1 1⁄4 cups white whole wheat flour
- 2 tablespoons wheat germ
- 1 tablespoon oat bran
- 4 teaspoons vital wheat gluten
- 1 1⁄4 teaspoons salt
- 2 1⁄4 teaspoons yeast