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    You are in: Home / Recipes / Summer Wheat Bread (Abm) Recipe
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    Summer Wheat Bread (Abm)

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 5 mins

    5 mins

    3 hrs

    Marg (CaymanDesigns)'s Note:

    From my Oster bread machine cookbook. The first recipe I tried from it. It was delicious! 1.5 lb loaf

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    Serves: 16


    1.5 lb ...

    Units: US | Metric


    1. 1
      Measure and add liquid ingredients to bread pan.
    2. 2
      Measure and add dry ingredients (except yeast) to bread pan.
    3. 3
      Use finger to form well in the flour and put the yeast in it. Making sure yeast doesn't come in contact with any liquid.
    4. 4
      Put pan in maker and close lid. Choose "whole wheat" setting and crust color. Press start.

    Ratings & Reviews:

    • on April 09, 2010


      Excellent loaf! I used only the dough cycle on my breadmaker, then punched it down, dusted it with flour & gave it a quick knead. Shaped a rustic loaf and left it to rise 45 mins on an oiled tray sprinkled with polenta/cornmeal. Baked about 25 mins in a moderate oven - delish! Just made a few slight modifications, used honey instead of molasses, and only 1 tablespoon of it (don't like my bread too sweet), used 1 and 1/2 cups tepid water, and brushed loaf with milk and sprinkled lightly with polenta before baking. Thanks Marg, a real stayer.... Just look how great it looks!

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    • on March 30, 2011


      Before writing my review,I have to say "WOW !!!" This some bread :).This recipe was sort of made as it was written the changes I made were minor ones and they are as followed.All the liquids( the water was warmed up between 70 and 80 degrees) were added as stated in the recipe.And like another poster I used honey instead of the molasses. Then both flours were added, and I made two little " wells " in one the yeast was added and the other the salt was placed.Since I like baking the bread in the oven,only the dough cycle was used.After removing the dough,shaped into a loaf then placed in a greased pan.Then covered and left to rise in a warm place for 1 hour.When I went to see if the dough had risen enough,it rose high enough to start coming over the sides of the pan.So, I figured it was ready to bake.:) After preheating the oven to 350 degrees, the bread was baked for 30 minutes.The smell coming from my oven was just wonderful.But the taste was exactly what I was looking for in a wheat bread. I'm sure going to make this again.Thank you so much for posting and " Keep Smiling :) "

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    • on February 27, 2010


      Marg, this bread was fabulous! I did have to add slightly more water than stated, as the bread machine was starting to labor, but the end result was a well-formed, tasty loaf of bread! I got 20 slices out of this loaf, using a loaf pan that is a bit longer than standard size. It's a keeper! Thanks! :)

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    Read All Reviews (6)


    Nutritional Facts for Summer Wheat Bread (Abm)

    Serving Size: 1 (55 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 128.0
    Calories from Fat 16
    Total Fat 1.8 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 147.7 mg
    Total Carbohydrate 24.7 g
    Dietary Fiber 2.1 g
    Sugars 1.4 g
    Protein 3.8 g

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