Delicious whole wheat from the breadmaker

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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