Terrific Whole Wheat in the Breadmaker!
"I developed this in a "Black&Decker All-in-one horizontal" model. The key to baking a successful 100% whole wheat loaf, I have found (at least in a machine!!) is to have the ingredients at ROOM TEMPERATURE. When they are, this dough rises high to make a light,soft loaf. It's a staple in our house, hope you enjoy!"
photo by Annacia
- Ready In:
- 4hrs 20mins
- Ingredients:
- 8
- Yields:
-
14-16 slices
- Serves:
- 14-16
ingredients
- 1 1⁄2 cups lukewarm water
- 3⁄4 teaspoon salt (I use sea salt)
- 1⁄4 cup sugar (scant)
- 1 tablespoon olive oil or 1 tablespoon any cooking oil
- 3 1⁄2 cups whole wheat flour, plus
- 3 tablespoons whole wheat flour
- 2 tablespoons wheat gluten (this is essential for rising)
- 2 teaspoons yeast, generous
directions
- NOTE: If you keep your whole wheat flour in the freezer (which is a good idea) be sure to remove it a few hours before-hand so it can warm to room temperature.
- Measure the ingredients into your machine's loaf pan in the order listed. Be sure NOT to let the yeast touch the water. (By the way, I use bread machine yeast but I'm pretty sure regular yeast works too!).
- Set it to "grain" and press start (so it should say 4:10 on the little screen).
- When finished, remove from the machine, pull out the paddle if it's stuck in, and cover with a tea towel (to keep the crust soft) on a cooling rack. Let the loaf cool at least 20 minutes before slicing.
- It should stay fresh 4-5 days in normal weather. We usually slice and freeze a portion of the loaf and it defrosts beautifully. Also makes lovely breadcrumbs!
Questions & Replies
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Reviews
-
Awesome!! I let the breadmachine do the hardwork, shaped it and baked it in the oven as batards. The breads were awesome! My little one can't stop eating it with butter. Beautiful crust too. Makes two long batards baked for 350 F for 35 mins. Thanks very much. -
WOW... This is the best eggless bread I have ever tasted. It has a soft, melt-in-your-mouth texture, not too sweet, not too salty, just PERFECT... I also use a Black and Decker and it works wonders for this bread! Fantastic! -
This whole wheat bread is excellent. I've already made it 3 times this week! It's light and fluffy and very soft. My kids devour their PB&J when I use this bread. Thanks so much for posting. -
Wow, just as delicious as everyone else has mentioned. I used this as my debut bread in a Panasonic Automatic Bread Maker SD-YD250 (LOVE IT!), and after going directly by the recipe, I got an almost perfect loaf, but it had overrisen and fallen. So, the next loaf, I used 1.5 tsp of yeast, and it came out perfect for that particular machine. Thanks for a great recipe!! -
This is THE BEST whole wheat bread I have baked.
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RECIPE SUBMITTED BY
A teenager who loves to cook- weird or what? But yes, it's one of my passions! To me cooking is like an art form- there's always something new and exciting to try, and there are constantly more ideas running around in my head than I know what to do with.
Now, to update this page- a little task I haven't done in about two years!! Much remains the same as when I joined what seems like "forever ago": I'm a vegan with many passions: music, yoga, volunteer work, healthy/tasty food (the healthy vs. the tasty seem to run in cycles, haha) - and perhaps most of all, I love the written world. My dearest happy moments are when I am reading, writing, and feeling inspired. I'm in my first year studying at Mount Allison university for a B.A., major in English.
However, since this is RecipeZaar, I must note that I'm equally obsessive about food!! Six years have passed since I was twelve and sort-of accidentally converted my family to veganism. Yes, even dad and little bro now greedily dig into their tofu shepherd pie and soy ice cream (well, clearly, one AFTER the other). I'm always on the lookout for foods that will please, and maybe even be healthy for, all of us! Now that I'm in uni and living with my aunt, uncle and cousin in New Brunswick, I still try to help with the cooking a bit. My sweetie cousin, Bilious Pigeon here on Zaar, is a terrific kitchen buddy. We share a penchant for fine coffee. Thankfully, my family here has turned mostly to the vegan side and that makes university life sooo much easier!
My posted recipes, those I haven't invented, might come from Vegnews magazine, another website, one of our awesome vegan cookbooks, or friends- but it's virtually guaranteed that I've modified them at least in some way, and if from a book or show, I always acknowledge the original source. After all, I'd want someone to do the same for me.
Since returning to the public education system after eight years of homeschooling, I don't have quite as much time in the kitchen as I used to. But I don't let that stifle my creativity! One of my favorite activities is in the summer when I get together with another cousin ~Harriet~, who's also here on Zaar, and we cook as much as we want. Good times!
One more thing about me. I'm a Zaar game addict. And proud of it, and I'd advise anyone to join who would like more reviews on their own recipes, not to mention spending time with fun people and trying recipes they might not find otherwise. Please Zmail me with any questions or just to chat.
Hope you enjoy, and are inspired by, my ideas!
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