Mom's 100% Whole Wheat Air Loaves

"This is an adaptation of Recipe#168802, in which I use the ABM to make the dough for the loaves, and then I bake the bread in the oven."
 
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photo by Katzen photo by Katzen
photo by Katzen
photo by Katzen photo by Katzen
Ready In:
3hrs 10mins
Ingredients:
8
Yields:
2 loaves
Serves:
24
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ingredients

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directions

  • Place 2 1/4 teaspoons of yeast in the bottom of a one cup measure.
  • Add whole wheat flour to fill the cup, and then measure another 4 cups of just whole wheat flour.
  • Add ingredients to the bread machine in the order indicated for your model.
  • Make dough only, using dough feature, adjusting the water or extra flour to give a smooth ball of dough when kneaded.
  • Divide the dough in half, and form loaves in 2 8"x4" pans.
  • Spray the surface of the dough with Pam, and let rise in a draft-free place until doubled in size, approximately one hour.
  • Bake in a preheated oven at 375°F for approx 20 to 30 minutes, till loaves are golden brown and sound hollow when tapped on the bottom.

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Reviews

  1. Delicious! Just like your recipe #419620 - airy, delicious, and like no other WW bread I've ever had! I made half the recipe, which yielded one small loaf - perfect for a small family like ours. (Although, I have to admit, I liked the loaf size better on the other recipe, simply for visual reasons.) Although this wasn't a ABM recipe, considering that I halved it, it worked perfect in the bread machine. I did use the dough cycle, and rose and baked it in the oven, though. Brilliant recipe, SB! Thanks for posting! Made for PRMR Tag.
     
  2. This is a nice loaf. My boys ate several slices right out of the oven. I used butter, and mixed it with my Kitchenaid rather than a bread machine. I didn't have any issue with the amount of liquid--I used just a little less than the listed max amount. I think the combination of butter and vinegar gave the bread a vaguely odd taste. It smelled so good when baking that we sliced it as soon as it left the oven--very naughty. The crumb was still quite moist, and as it cooled, dried a bit. Because of our impatience, it crumbled when we sliced it and I wasn't able to get any pretty pictures. Thanks for the recipe.
     
  3. I will update this as soon as I hear back from Sweet Baboo . I put the max liquid in and it still ended up too dry. I added another 3 tablespoons water and it was still not a smooth dough. The tops ended up rough but the inside was lighter than most 100% W.W. so I want to work with it to get the recipe right. 2 1/4 tablespoon gluten seems a bit high. I think I will drop that down to 1 tablespoon and see what happens. Cheers! Matt
     
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<p>For someone as outgoing as I am, it is astounding that I have been unable to do something as seemingly simple as filling out my home page, so consider this draft one...(or would that be daft one??)... <br /> <br />I am blessed to live an ordinary life, have family that I dearly love, get great reward from volunteer work, and have the luxury of indulging in far too much time cooking and reading about food. I am a retired nurse and have been married to a really wonderful man for 37 years. I am a happy person, and my life is very satisfying, but somehow I can't translate the essence of ME into words, as some on Zaar have done so well. <br />I particularly enjoy reading reviews, and the Q&amp;A forum for all the expert and generous advice that the members share. <br />Since joining Zaar, I rarely use my extensive cookbook library...this is one terrific site. <br /> <br /><img src=http://www.satsleuth.com/cooking/Swap14.JPG alt= /></p>
 
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