Terrific Whole Wheat in the Breadmaker!
I developed this in a "Black&Decker All-in-one horizontal" model. The key to baking a successful 100% whole wheat loaf, I have found (at least in a machine!!) is to have the ingredients at ROOM TEMPERATURE. When they are, this dough rises high to make a light,soft loaf. It's a staple in our house, hope you enjoy!
- Ready In:
- 4hrs 20mins
- 1 1⁄2 cups lukewarm water
- 3⁄4 teaspoon salt (I use sea salt)
- 1⁄4 cup sugar (scant)
- 1 tablespoon olive oil or 1 tablespoon any cooking oil
- 3 1⁄2 cups whole wheat flour, plus
- 3 tablespoons whole wheat flour
- 2 tablespoons wheat gluten (this is essential for rising)
- 2 teaspoons yeast, generous
- NOTE: If you keep your whole wheat flour in the freezer (which is a good idea) be sure to remove it a few hours before-hand so it can warm to room temperature.
- Measure the ingredients into your machine's loaf pan in the order listed. Be sure NOT to let the yeast touch the water. (By the way, I use bread machine yeast but I'm pretty sure regular yeast works too!).
- Set it to "grain" and press start (so it should say 4:10 on the little screen).
- When finished, remove from the machine, pull out the paddle if it's stuck in, and cover with a tea towel (to keep the crust soft) on a cooling rack. Let the loaf cool at least 20 minutes before slicing.
- It should stay fresh 4-5 days in normal weather. We usually slice and freeze a portion of the loaf and it defrosts beautifully. Also makes lovely breadcrumbs!
MY PRIVATE NOTES
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Wow, just as delicious as everyone else has mentioned. I used this as my debut bread in a Panasonic Automatic Bread Maker SD-YD250 (LOVE IT!), and after going directly by the recipe, I got an almost perfect loaf, but it had overrisen and fallen. So, the next loaf, I used 1.5 tsp of yeast, and it came out perfect for that particular machine. Thanks for a great recipe!!