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50% Whole Wheat Bread Fast2eat

50% Whole Wheat Bread Fast2eat
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For those who like a lighter texture of whole wheat bread. Contains equal amounts of bread flour and whole wheat flour.


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50% Whole Wheat Bread Fast2eat

Prep Time: 5 minutes
Cook Time: 3 hours 48 minutes
Wait time: 15 minutes
Total Time: 4 hours 8 minutes
For those who like a lighter texture of whole wheat bread. Contains equal amounts of bread flour and whole wheat flour.
Servings: 20 slices

Ingredients

  • 1 1/8 cup Water - lukewarm - 80-90°F/26-32°C - 1/8 cup = 2 tbsp
  • 1 tbsp Honey
  • 2 tbsp Butter - room temperature or Margarine
  • 1 1/2 cup Whole wheat flour
  • 1 1/2 cups Bread flour
  • 1 1/2 tbsp Brown sugar
  • 1 1/2 tbsp Dry milk powder
  • 1 1/2 tsp Salt
  • 1 tsp Active dry yeast

Instacart is available in the US only at the moment.

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in your Bread Maker manual – 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.
  • 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 the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time, use a Bread Slicer with an Electric Knife.

Notes

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 on 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 the 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.
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 straightforward 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)

* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf

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Course : Appetizers & Starters, Breakfast & Brunch
Cuisine : American, Brazilian, Canadian
Keyword : 50% Whole Wheat Bread, Bake bread, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Easy, Fast, Homemade bread, Recipe, Whole Wheat, Whole Wheat Bread, Whole Wheat Cycle

Nutrition

Calories: 106kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 235mg | Potassium: 64mg | Fiber: 2g | Sugar: 3g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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Comments

I’m wondering if I can use fresh milk instead of water and powdered milk?? If, so what would the equivalent fresh milk be? I added a total of 1/2 cup of toasted seeds (pumpkin, sesame and sunflower) and it made this bread even better. I included chia seeds once but it dried out the bread a bit because they absorb a lot of water so I’m sticking to the three that I know work well. Thanks again for the great recipe, it works perfectly every time and is the only one I will use from now on. Oh I tried the cardamom bread recipe but you couldn’t taste the cardamom, any suggestions for increasing the amount of cardamom?

Hello Anne,
Yes. If you are mixing your dough right away, you can certainly use fresh milk instead of water and powdered milk.
1 cup milk = 3 tbsp Dry milk + 1 cup water
Replace the water with milk and omit the powdered milk.
Make sure you make adjustments to the water amount.
However, fresh milk is NOT recommended when using a delay bake timer because it may spoil sitting in the bread pan. Fresh milk can spoil when left at room temperature for several hours.

Thanks for the recipe tips using the seeds; it’s always good to have alternatives.
Maybe, when using chia, you can soak it in water before adding to the dough to avoid drying out the bread.

I am so glad you liked the recipe. Please also try others. I am constantly publishing new ones. Every Friday, I post a new recipe, and every second one is a bread recipe.

Have you peeled the cardamon seeds? Mine was powerful, and I used it fresh peeled.
Maybe the brand you bought is less intense than mine; you may try to use more quantity next time.

Thank you so much for commenting, reading, supporting, and sharing.

Thanks for getting back to me. I will increase the cardamom next time.

I was about to return my breadmaker after eight failed attempts at a perfect loaf, each time trying a different recipe and finding it glued to the top of the machine and uncooked on the top. I tried your recipe and it worked out absolutely perfectly. I haven’t tried it yet but it looks terrific. Thanks so much. I’m keeping the machine now and hanging on to your 50/50 recipe. I’m wonder8ng why the honey and brown sugar rather than a little more of one or the other??

I am so glad that you like it, and it has helped you.
You should also try my other recipes. I post a new one every Friday, and every second one is a bread recipe.
Be sure that all my recipes are prepared with love.
Please tell your family and friends about it and also Follow Fast2eat on your preferred Social Media (Facebook, Pinterest, Instagram and Youtube.)
Thank you so much for commenting, reading, supporting, and sharing.

 
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