A lot of us are trying to eat more whole grains because they are so good for us. Recently, Jackie (Editor for Betty Crocker Magazines) came in with some wonderfully moist and fine-grained whole wheat bread that her husband Jeff had made in a bread machine.
I've had many poor results when using 100% whole wheat flour in my old bread machine but I decided to give Jeff's recipe a try. He found it in a West Bend bread machine recipe book.
Jeff's Whole Wheat Bread – for a 2 pound loaf
1 1/4 cups + 3 tablespoon water at 80°F.
1 large egg
1 tablespoon molasses
2 tablespoons honey
2 tablespoons butter
4 1/4 cups whole wheat flour
2 tablespoons dry milk
1 1/2 teaspoons salt
2 1/4 teaspoons active dry yeast or 2 teaspoons bread machine yeast
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My loaf had really great volume. Each slice had a nutty whole-grain flavor with a hint of molasses. This bread is good as it is and it is also great for toasting. It's nice sandwich bread too. If sliced very thin it's the perfect base for slices of cheese or savory spreads on an appetizer tray.
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