100-Percent Whole-Wheat Bread
(a recipe for bread machines)
For 1 1/2-pound loaf:
3/4 cup water
3/4 cup milk
2 tablespoons canola oil
1/4 cup light molasses
4 cups whole-wheat flour
3 tablespoons gluten
1 3/4 teaspoons salt 1 tablespoon SAF yeast or 1 tablespoon plus
1/2 teaspoon bread machine yeast For 2-pound loaf: 1 cup water
7/8 cup milk 3 tablespoons canola oil 1/3 cup light molasses
5 cups whole-wheat flour
1/4 cup gluten
2 1/4 teaspoons salt
1 tablespoon plus 1/2 teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon bread machine yeast
The first thing you may notice about this recipe is the amount of flour it calls for — it’s more than the usual proportion. That’s because all whole-grain flour breads are naturally more compact than ones that contain some bread flour. For this bread, use the finest grind of stone-ground whole-wheat flour.
Be sure to use a machine with a “Whole Wheat” cycle, otherwise your machine will labor too much during the kneading.
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the “Whole Wheat” cycle; press start.
(This recipe is not suitable for use with the delay timer.)
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.