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Terrific Whole Wheat in the Breadmaker!

5.0(6)

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!

by White Rose Child·published 2007-08-25

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Yeast Breads

Servings

(14–16)

Total time

4h 20m

prep 10 min

Calories / serving

131 kcal

Ingredients (8)

serves

1 1/2 cups lukewarm waterwater
3/4 teaspoon salt (I use sea salt)salt
1/4 cup sugar (scant)sugar
1 tablespoon olive oil or 1 tablespoon any cooking oiloil
3 1/2 cups whole wheat flour, plusflour
3 tablespoons whole wheat flourflour
2 tablespoons wheat gluten (this is essential for rising)
2 teaspoons yeast, generousyeast

Instructions (5 steps)

01NOTE: 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.
02Measure 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!).
03Set it to "grain" and press start (so it should say 4:10 on the little screen).
04When 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.

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