-------------- * Easy Recipe Deluxe Export Format 1.3 * -------------- Title: 100 Whole Wheat Bread (Machine) Large Loaf Recipe By: Category: ABM; YEASTBREADS Main Ingredient: Cuisine Style: Yield: 1 Serving Preparation Time: 0:00 Cooking Time: 0:00 [Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- 1 1/2 cup + 2 T 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 1 1/8 tsp Yeast, fast rise or Machine or 3 ts Yeast, Active dry Success Hints [Preparation] Source: Electric Bread 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 - or use the whole wheat cycle, if it's available on your machine. From: [mme] Gourmet Exported from Home Cookin 4.8 (http://www.mountain-software.com) - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - - -------------- * Easy Recipe Deluxe Export Format 1.3 * -------------- Title: 100% Wheat Bread From Therese Recipe By: Category: ABM; YEASTBREADS Main Ingredient: Cuisine Style: Yield: 4 Serving Preparation Time: 0:00 Cooking Time: 0:00 [Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- 1 1/2 lb LOAF---- 1 1/4 c Water 1 1/2 tsp Salt 2 tbsp Canola oil 2 tbsp Honey 2 1/8 cup Whole-wheat flour 3/4 cup Flour -- unbleached 3 tbsp Vital wheat gluten 2 tbsp Wheat germ 2 tbsp Whey -- powdered 1 tbsp Active dry yeast 1 lb LOAF---- 1 c Water 1 tsp Salt 1 1/2 tsp Canola oil 1 1/4 tbsp Honey 1 1/2 cup Whole wheat flour 2/3 cup Flour -- unbleached 2 tbsp Vital wheat gluten 1 1/2 tbsp Wheat germ 1 tbsp Whey -- powdered 2 tsp Active dry yeast [Preparation] "The Complete Book of Bread Machine Baking", edited by Lara Pizzorno I don't know where they get the title since this is not 100% WW. However, I have been told that this is the best bread that I have made so far by two different sources. The crust has a nice crunch and the bread is light with a delicious flavor. This book emphasizes healthy breads, that is why they suggest canola instead of vegetable oil, unbleached flour instead of all purpose flour, and why they add wheat germ. I don't doubt that you can easily substitute. "Therese Klodnicki" Posted to recipelu-digest by "Christopher E. Eaves" on Mar 04, 1998 From the Meal-Master database of Steve Zielinski, , fall 1998. Per serving: 776 Calories (kcal); 31g Total Fat; (34% calories from fat); 15g Protein; 119g Carbohydrate; 2mg Cholesterol; 635mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 5 Other Carbohydrates From: Joyce Rosenfield on May 25, 1999 Exported from Home Cookin 4.8 (http://www.mountain-software.com) - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - - -------------- * Easy Recipe Deluxe Export Format 1.3 * -------------- Title: 100% Whole Wheat Bread 3 Recipe By: Category: ABM; YEASTBREADS Main Ingredient: Cuisine Style: Yield: 24 Serving Preparation Time: 0:00 Cooking Time: 0:00 [Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- *********************** MMMMM MODIFIED BY SYLVIA STEIGER *********************** 1 tbsp Yeast 3 cup Whole wheat flour 1/2 tbsp Salt 3/8 cup Gluten 1 tbsp Oil 1 tbsp Sugar -- or honey 1 5/8 cup Water [Preparation] Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" to medium. Select "white bread" and push Start. Tested in DAK 1-1/2 lb R2D2 bread machine. Sylvia's comment: Very fluffy loaf! With less gluten, it became a damp bread. I cut down the sugar to make it easier to slice without affecting the fluffiness. From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From: Elizabeth Wood Date: 01-06-95 - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - - -------------- * Easy Recipe Deluxe Export Format 1.3 * -------------- Title: 100% Whole Wheat Bread 4 Recipe By: Category: ABM; YEASTBREADS Main Ingredient: Cuisine Style: Yield: 1 Serving Preparation Time: 0:00 Cooking Time: 0:00 [Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- 1 tbsp Active dry yeast -- red Star 3 cup Whole wheat flour Pillsbury 1 tbsp Gluten -- wheat 1/2 cup Potato flakes 2 tbsp Sugar 1 1/2 tsp Salt 1/4 cup Canola oil 1 1/4 cup Warm water -- (more or less ; depending on flour ; & Humidity) [Preparation] Use instructions from your particular machine. The ingredients have to go into the DAK in the order listed above, but other machines require a different order. I make this basic bread and also variations of it, using herbs, chopped onions etc, or a combine raisins and sweet spices. It's very versatile. Use your imagination. If you can get Pillsbury whole wheat (graham) flour please do so as I find it works better than most. >From: magherrick@juno.com (MARGARET E HERRICK) MM by H Peagram by "Mega-bytes" on May 26, 1999 - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - - -------------- * Easy Recipe Deluxe Export Format 1.3 * -------------- Title: 100% Whole Wheat Bread For Bread Machine Recipe By: Category: ABM; YEASTBREADS Main Ingredient: Cuisine Style: Yield: 8 Serving Preparation Time: 0:00 Cooking Time: 0:00 [Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- *********************** MMMMM 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 *********************** MMMMM LARGE LOAF *********************** 1 1/2 cup + 2 tb 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 [Preparation] 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, us this recipe only on the regular bake cycle. CALORIES: 125 PROTEIN: 14% CHOLESTEROL: 3.98mg CARBOHYDRATES: 73% SODIUM: 218mg FAT: 13% - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - - -------------- * Easy Recipe Deluxe Export Format 1.3 * -------------- Title: 100% Whole Wheat Bread For Welbilt Abm Recipe By: Category: ABM; YEASTBREADS Main Ingredient: Cuisine Style: Yield: 1 Serving Preparation Time: 0:00 Cooking Time: 0:00 [Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- 2 1/2 tsp Active dry yeast 3 cup Whole wheat flour 1 tsp Salt 2 tbsp Nonfat skim milk 1 tbsp Butter/margarine 1/4 cup Honey 1 1/4 cup Warm water (105F-115F) [Preparation] Press SELECT for Whole Grain Press BAKING CONTROL for Light. Press START. Tent a piece of aluminum foil, shiny side down, over glass dome at start of Baking. Remove when Cooling begins. Bread will be ready in 4 hours and 10 minutes. from Easy Baking by Claudia Burns and Tom Lacalamita (came with the Welbilt) typed by Tiffany Hall-Graham From: Tiffany Hall-Graham Date: 05-01-95 Exported from Home Cookin 4.8 (http://www.mountain-software.com) - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - - -------------- * Easy Recipe Deluxe Export Format 1.3 * -------------- Title: 100% Whole Wheat Pizza Dough Recipe By: Category: Abm Main Ingredient: Cuisine Style: Yield: 4 Servings Preparation Time: 0:00 Cooking Time: 0:00 [Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- FOR 1POUND LOAF---- 2 1/4 cup Whole Wheat flour 1/4 cup Gluten flour 1 tsp Sugar 1 tsp Salt 1 cup Water 2 tbsp Olive oil 1 package Active dry yeast 1 tsp Cornmeal FOR 1 1/2POUND LOAF---- 2 2/3 C Whole wheat flour 1/3 cup Gluten flour 1 1/2 tsp Sugar 1 1/2 tsp Salt 1 1/4 cup Water 3 tbsp Olive oil 4 tsp Active dry yeast 1 1/2 tsp Cornmeal 1/2 Fat -- 14 Other Carbohydrates From: Joyce Rosenfield [Preparation] Incredibly simple when made in a breadmaker, this recipe yields one 12-inch (or if you have a larger machine, a 15-inch) pizza crust. Fit the kneading blade firmly on the shaft in the bread pan. Carefully measure the flours, salt, and the sugar, and transfer to the pan. Add the water, oil, and yeast. Place the bread pan inside the machine and close the lid. Program the breadmaker for the whole wheat dough mode. At the end of the rising cycle, turn the dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Lightly oil a 12-inch (or 15-inch) pizza pan and sprinkle with the cornmeal. With floured hands, gently stretch the dough into a 12-inch (or 15-inch) circle and place in the prepared pan. Continue stretching until the dough covers the entire surface if the pan. Push the dough against the rim of the pan to make an edge, then top the dough with your choice of pizza fillings. Bake the pizza on the bottom rack of a preheated 400¦F oven for 20 to 25 minutes, until the crust is golden and the filling is melted and bubbly. Serve hot. Posted to MM-Recipes Mailing List by tbankerd@leading.net on Sep 06, 1998 From the Meal-Master database of Steve Zielinski, , fall 1998. Per serving: 12934 Calories (kcal); 1094g Total Fat; (74% calories from fat); 102g Protein; 754g Carbohydrate; 0mg Cholesterol; 5393mg Sodium Food Exchanges: 36 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 218