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WHOLE WHEAT BREAD SETTING
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The recipes in this section can be made at the WHOLE WHEAT Bread Setting. The Delay Start Timer
can be used with recipes with the
symbol.
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Active Dry, Bread Machine or Fast Rising Yeast may be used in the recipes. Use the recommended
amount for the type of yeast being used. Bread Machine and Fast Rising yeast are interchangeable.
ALWAYS make a well in center of dry ingredients for the yeast. This is especially important when
using the Delay Start Timer to prevent the yeast from becoming wet before the bread making process
begins.
•
Use LUKEWARM WATER, about 95°F/35°C, in order to activate the yeast for best results. DO NOT
USE HOT WATER, above 110°F/43°C, as this can kill the yeast.
•
MILK MUST BE WARMED to about 95°F/35°C, in order to activate the yeast for best results. DO
NOT USE MILK DIRECTLY FROM THE REFRIGERATOR. Gently warm milk in microwave at
low power or in pan on top of range over low heat, using a thermometer to measure correct
temperature. DO NOT OVERHEAT MILK above 110°F/43°C, as this can kill the yeast. Allow to cool
if too hot or add a little cold milk to cool it off.
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If cold butter is used, cut into 4 pieces, placing a piece into each corner of pan for faster blending.
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Start with MEDIUM Bread Color setting the first time you make a 1½ pound loaf. Make a comment at
the bottom of recipe if you wish to use the LIGHT or DARK Bread Color setting the next time you
prepare the recipe. When making the 1 pound loaf, start with the LIGHT Bread Color setting, making
a comment in the recipe if the MEDIUM Bread Color setting should be used the next time.
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Recipes containing 50% or more whole grain flours, grains or cereals will benefit from the longer
kneading time at the WHOLE WHEAT setting. If the bread collapses during the bake cycle when
using 100% whole grain flours, add 1 or 2 tablespoons vital gluten to the recipe next time for the
respective loaf size. Vital gluten adds to the structure of bread and is available at most health food
stores.
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Whole grain breads are typically shorter in height and denser in texture than breads made with bread
flour.
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Stone-ground wheat flour is coarser than the steel-ground wheat flour and as a result, breads made
with stone-ground flour will be shorter. You may want to add vital gluten to the dry ingredients if
using stone-ground whole wheat flour or other stone or coarse ground flours for best results. Add 1
tablespoon for the 1 pound loaf; 2 tablespoons for the 1½ pound loaf.
•
If bread maker labors during the kneading period, the dough is too dry. Add 1 tablespoon warm water
at a time until the dough softens. Do not add too much extra water as this can cause the bread to
collapse during the bake period. Whole Wheat dough should be soft and not sticky to the touch after
kneading. See ‘Special Notes on Flour Section” for more details on making minor adjustments to the
dough during kneading period.
Summary of Contents for L4805
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