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100% Whole Wheat Bread (Bread-maker) Fast2eat Recipe

100% Whole Wheat Bread (Bread-maker) Fast2eat Recipe

I love to bake homemade bread from scratch using a bread machine! Couldn’t be easier and it makes some fantastic bread!

This 100% whole wheat bread is an absolutely a perfect loaf, it’s the softest, moistest, fluffiest, freshest-staying, homemade, healthy 100% whole wheat bread you’ve ever had.

100% Whole Wheat Bread Fast2eat
Prep Time: 5 minutes
Cook Time: 3 hours 45 minutes
Waiting time: 15 minutes
Total Time: 4 hours 5 minutes
This is the very best Homemade Whole Wheat Bread. I’ve been making this bread since I bought my bread maker in 2000 and everybody loves it.
Servings: 16 slices

Ingredients

  • ¾ cup Water - lukewarm - 80-90°F/26-32°C
  • 3 tbsp Water - lukewarm - 80-90°F/26-32°C
  • 1 Egg - (lightly beaten)
  • 1 tbsp Molasses
  • 1 tbsp Honey
  • 2 tbsp Butter - room temperature or Margarine
  • 3 1/4 cup Whole wheat flour
  • 1 1/2 tbsp Vital wheat gluten - *(optional but I recommend for a guaranteed fluffy loaf)
  • 1 1/2 tbsp Dry milk powder
  • 1 1/2 tsp Salt
  • 2 tsp Active dry yeast

Instructions

  • Attach the kneading blade in the bread pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Select the “Whole Wheat” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer set Light or Dark) and loaf size (1.5LB) and press the Start button.
  • Caution: Do not use Delay Timer* for recipes with ingredients that can spoil like eggs or milk.
    More information at: "Using the Delay Timer"
  • It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use a Bread Slicer with an Electric Knife.

Notes

* I add 1½ tablespoons vital wheat gluten to make it lighter and to prevent the bread collapses during the baking period due to less gluten-forming protein in whole-wheat flour. Vital wheat gluten and gluten flour, also sometimes simply called wheat gluten, refer to the same thing. Vital wheat gluten is the protein found in wheat. It’s what gives bread its shape and pizza dough its elasticity. Vital wheat gluten is just the protein in a powdered form. It is made by washing wheat flour dough with water until all the starches dissolve, leaving just the gluten behind. It is important to add  Vital wheat gluten in the 100% whole wheat bread to avoid heavy and hard bread, like a brick. And don’t worry; there is no research to support gluten-free diets for anyone other than those affected by celiac disease. Some experts still claim following a gluten-free diet in the absence of celiac disease may actually be detrimental to health, as it can lack the nutrients needed to maintain a healthy, balanced diet.
Whole wheat flour contains the entire wheat kernel, including the bran and germ. Therefore, bread made with 100 percent or a high percentage (more than 50%) of whole wheat flour will be lower in height and heavier in texture than bread made with bread flour. The “WHOLEWHEAT” setting on your bread maker offers a longer rise time and is programmed to better develop the structure of wheat bread for optimum results.

It’s always a good idea to open the bread machine’s lid during the second kneading cycle (usually after about 35 minutes for Whole Wheat Bread as it rests for about 25 minutes) and check the consistency of the dough ball.
The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
  • If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
  • If it looks too wet, add flour a tablespoon at a time until it looks right.
  • If there is flour in the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Important: This can be done during the knead cycle only. DO NOT remove the pan, KEEP it locked in the machine. Do NOT turn off the bread maker to adjust dough.

Weather can affect your ingredients
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

You may also make this bread without the aid of a bread machine, or make the dough in a bread machine, and bake it in the oven.
Simply make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log; and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.

How can you tell if the bread is fully baked?
I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.

Also check:


* (“Long term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” Source: http://www.bmj.com/content/357/bmj.j1892)
Course : Appetizers & Starters, Breakfast & Brunch
Cuisine : American, Brazilian, Canadian
Keyword : 100% Whole Wheat Bread, Bread, Bread machine, Bread maker, Breadmaker, Easy, Fast, Homemade bread, Quick, Recipe, Whole Wheat, Whole Wheat Cycle

Nutrition

Calories: 115kcal | Carbohydrates: 20g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 240mg | Potassium: 125mg | Fiber: 3g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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