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100 Whole Wheat Bread For Bread Machine
Yield: 8 Servings

REGULAR LOAF

1 cup water
2 1/2 cup wheat bread flour
1 1/4 Tbsp dry milk
1 tsp salt
1 1/2 tbsp butter
1 1/4 Tbsp honey
1 Tbsp gluten
2 tsp molasses
1 1/2 tsp fast-Rise yeast or 2 tsp active-Dry yeast

LARGE LOAF

1 1/2 cup plus 2 Tbsp water
3 3/4 cup wheat bread flour
2 Tbsp dry milk
1 1/2 tsp salt
2 Tbsp butter
2 Tbsp honey
1 1/2 Tbsp gluten
1 Tbsp molasses
2 1/8 tsp fast-rise yeast or 3 tsp active-dry yeast

The trick to making 100% whole wheat bread in your machine is an
extra knead, which gives the yeast and gluten a second chance to
create a lighter loaf. When your first knead cycle is completed,
simply reset the machine and start again. Some manufacturers
produce home bakeries with a whole wheat cycle; if your machine
doesn't have one, this start- again method works as an easy
alternative.

SUCCESS HINTS: The gluten gives the whole wheat flour the structure
necessary for a good loaf. If your market doesn't stock wheat
gluten, try your local health food store. Remember the extra knead.
It's especially important in 100% whole wheat bread. Because of
the extra knead, use this recipe only on the regular bake cycle.

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