I’ve always been trepidatious about trying whole wheat bread in the breadmaker, but I did some this weekend and it came out great. Dig:
- 1 1/2 cups water
- 3 tbsp. honey
- 1 1/2 tsp. salt
- 4 cups whole wheat flour
- 3 tbsp. powdered skim milk
- 2 tsp. bread machine yeast
- 2 tbsp. butter
For an old-fashioned upright machine like mine: put the liquid ingredients in, then the dry ones. Quarter the butter and put it in the corners. Make a little depression for the yeast in the middle and put it in there. Set for whole wheat and push the button. That’s it!
I was really just hoping for a serviceable baseline from this recipe—something from which to tweak? Instead Lea said “no, this is perfect. Don’t tweak this.” (Lea doesn’t even like store-bought whole wheat bread.) It didn’t suffer from the lack of vital wheat gluten, which is typically listed as an optional addition to promote rising in these recipes. I tempered my expectations of such, but I didn’t notice anything amiss. It rose about like every white loaf I’ve ever made.
I may experiment with additions to boost nutrition, but this is also now in our recipe archive just like it sits.
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