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This is an antithetical way to make whole grain bread in a machine but I came up this recipe after experimentation, and the making of many doorstops ;)

To start off put 1C of HOT water into bread pan with 1 3/4C whole wheat flour. Run the machine in the dough cycle long enough to thoroughly mix and shut off. I remove the pan and cover it with plastic wrap but YMMV.

Let it cool down to room temperature, you are softening the flour during this step. The machine essentially does the same thing in whole wheat cycle but I chose to separate the WW flour from the other ingredients first.

When the WW cools add the following:

1 egg
1/4C dry milk
2 Tbs vegetable oil
1/4C liquid honey
1 3/4C bread flour
4 Tsp wheat gluten
1 1/4 Tsp salt
1 1/2 Tsp bread machine yeast

Set the machine for basic bread cycle and let er rip. Watch your dough ball for the first 15 minutes or so, you might need to add a Tbs of water or two for moistening.

This has become my "go to" recipe for sandwich bread, it comes out pretty moist and holds together well.

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Comment Preferences

  •  Tip Jar (14+ / 0-)

    Trade always exists for the traders. Any time you hear businessmen debating "which policy is better for America," don’t bend over. -George Carlin-

    by not4morewars on Sun Nov 25, 2012 at 07:58:21 AM PST

  •  Thanks for this bread method! (2+ / 0-)
    Recommended by:
    se portland, historys mysteries

    Experimenting with a 'new' bread machine and your ideas seem like they would be a big help with non-white flours.  Some detail questions:

    HOT water -- ie, faucet-hot or just under boiling?

    My machine makes 2 sizes of bread:  with 2-1/3 C flour and with 3C flour.  Your method uses more flour -- scalability?  (but then I can use the hot -then not method with my own measurements.

    Can bread gluten be found in a regular grocery store (like Kroger's)?

    Ya know, the water/flour combo in step 1 would begin its own fermentation while cooling.  Not that this is a bad thing, just that it would happen.

    Anyway, thanks!

    •  PS -- brand of WW flour, if any? thx (0+ / 0-)
    •  Faucet hot is good enough in my experience (4+ / 0-)

      and gluten is sold at most grocery stores.

      As for the fermentation, I think you are right. One of the reasons I do it this way, let the sugars start to form in the WW for the yeasties later. (my theory, nothing to back it up with)

      I set my machine to 1 1/2 lb setting for this one because it will push the lid open on 2 lb setting.

      Trade always exists for the traders. Any time you hear businessmen debating "which policy is better for America," don’t bend over. -George Carlin-

      by not4morewars on Sun Nov 25, 2012 at 08:44:43 AM PST

      [ Parent ]

      •  My machine makes 1lb or 1.5 lb loaves -- (1+ / 0-)
        Recommended by:
        historys mysteries

        -- so I'll just have to be careful with volume(s).

        I'll be using regular yeast for my next few loaves, since it's what I've got on hand.  Would that alter procedures?

        So, just to strip this method to is bare essentials, would it be right to say that you are:

        1. Combining all of Water (hot) with half of flour and running it on Dough cycle; let cool to room temp, then --

        2. Add remaining ingredients (wet, then dry, with yeast last) and run on bread-baking cycle.

        Would it be possible, do you think, to run the second cycle also on Dough rather than Bake?  (I don't see any reason not to, just asking.)

        This is really interesting!

      •  Bob's Red Mill makes wheat gluten (1+ / 0-)
        Recommended by:
        arlene

        You should be able to find  if they've got a section of his products.  Vegetarians use it to make seitan

  •  I have never had much luck with WW bread (3+ / 0-)

    Mine always turn out super dense. Is the extra gluten the trick?

    My girlfriend pull off a 100% whole wheat bread once. I am still not sure how she did it. It was as light as a cloud. She just used the bread maker for the first part and let it rise more before baking it in the oven.

    It is possible to read the history of this country as one long struggle to extend the liberties established in our Constitution to everyone in America. - Molly Ivins

    by se portland on Sun Nov 25, 2012 at 08:55:55 AM PST

  •  'Bread machine secrets' -- (3+ / 0-)

    -- found these tips last night --

    http://whatscookingamerica.net/...

    Good helpful info.  Nearby are recipes that sound wonderful (ie Carrot-Polenta bread, as well as many others)

    http://whatscookingamerica.net/...

    Have fun!

  •  Sounds tasty. (0+ / 0-)

    Here's my vegan multigrain bread-machine recipe:

    Ruleoflaw's multigrain bread
    0ne 12 oz. can of cheap beer
    2 Tbs nutritional yeast.
    2 Tbs vegetable oil
    2 Tbs honey
    1 1/2 tsp salt
    2 cups bread flour
    1 cup whole wheat flour
    1/2 cup multigrain cereal
    1/4 cup rolled oats
    4 tsp wheat gluten
    1 packet active dry yeast

    You can bake this in the machine or use the dough setting & divide it into smaller portions. I divide it into eight rolls, brush them with olive oil and bake them on a stone in a 400 degree oven for 12 minutes. For my particular dietary needs, I cut the salt in half and still get a satisfactory result. If you don't care about the vegan thing, use dry milk instead of the nutritional yeast. For the cereal, I use Bob's Red Mill 12 grain hot cereal mix.

    This makes hearty rolls that go well with chilli, stews and soups. I love a peanut butter sandwich on this bread. It is also very good with beer, especially brown ale, stout, bock or porter.

    I started with nothing and still have most of it left. - Seasick Steve

    by ruleoflaw on Sun Nov 25, 2012 at 10:18:52 AM PST

  •  I'm trying this. I don't bake bread because it's (0+ / 0-)

    cheaper to use the machine v. heating up my enormous electric oven.

    Thanks!

    202-224-3121 to Congress in D.C. USE it! You can tell how big a person is by what it takes to discourage them. "We're not perfect, but they're nuts."--Barney Frank 01/02/2012

    by cany on Sun Nov 25, 2012 at 11:35:30 AM PST

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