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.
- 295 ml Water - (295ml = ¾ cup + 3 tbsp) lukewarm
- 1 Egg - (lightly beaten)
- 1 tbsp Molasses
- 1 tbsp Honey
- 2 tbsp Butter - 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 Powdered milk
- 1 1/2 tsp Salt
- 2 tsp Active dry yeast
- 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 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 “Whole Wheat” bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and loaf size (2LB) 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.
- 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.
* 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.
* (“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)
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