Warm and freshly baked bread is a joy. This is softest, moistest, fluffiest, freshest-staying, homemade, 100% whole wheat bread
and one of the best recipe i ever tried. I tried this many times and each time it turns very well.
There are days when my whole wheat bread used to turn like a thick brick. some recipes required few cups of all purpose flour /bread flour for fluffyness.
after lot of experiments and trying lot of recipes from internet here are tips i found that worked for me
Secret Ingredient :
here the secret ingredient is vital wheat gluten. yes this makes a lot of difference. . Gluten is the protein found in wheat. Its what gives bread its shape and pizza dough its elasticity.Vital wheat gluten is just the protein in a powdered form. It is made by washing wheat flour dough with water until all the starches dissolve, leaving just the gluten behind.You can find this in baking needs section of any grocery/departmental store
Raise it ThriceAnother secret is let you dough raise thrice. Normally all bread machine cycles follow following order for bread
1. Kneading
2. Rest and let it raise
3. Kneading again
4. Rest and let it raise
5. Bake
if you add one more Kneading and rest cycle before baking it turns very good.
I have a basic bread machine. I cannot define any custom cycle ,so what i do is i first do a dough cycle. It mixes and then it raises.
then i select normal bread cycle.
For 1 1/2 lb. bread machine
how to proceed
Put all of the ingredients into the bread pan in the order listed.
program for dough cycle
let it rest for 45 min
then select Program for basic white bread, and press Start.
and one of the best recipe i ever tried. I tried this many times and each time it turns very well.
There are days when my whole wheat bread used to turn like a thick brick. some recipes required few cups of all purpose flour /bread flour for fluffyness.
after lot of experiments and trying lot of recipes from internet here are tips i found that worked for me
Secret Ingredient :
here the secret ingredient is vital wheat gluten. yes this makes a lot of difference. . Gluten is the protein found in wheat. Its what gives bread its shape and pizza dough its elasticity.Vital wheat gluten is just the protein in a powdered form. It is made by washing wheat flour dough with water until all the starches dissolve, leaving just the gluten behind.You can find this in baking needs section of any grocery/departmental store
Raise it ThriceAnother secret is let you dough raise thrice. Normally all bread machine cycles follow following order for bread
1. Kneading
2. Rest and let it raise
3. Kneading again
4. Rest and let it raise
5. Bake
if you add one more Kneading and rest cycle before baking it turns very good.
I have a basic bread machine. I cannot define any custom cycle ,so what i do is i first do a dough cycle. It mixes and then it raises.
then i select normal bread cycle.
For 1 1/2 lb. bread machine
- 1 1/2 cups water
- 2 tablespoons (7/8 ounce) olive or butter
- 1/4 cup honey or maple syrup
- 3 1/2 cups of Whole Wheat Flour
- 1/4 cup sunflower, sesame or flax seeds (optional)
- 1 and 1/2 tablespoon vital wheat gluten
- 1/2 teaspoons salt
- 2 1/4 teaspoons instant yeast
how to proceed
Put all of the ingredients into the bread pan in the order listed.
program for dough cycle
let it rest for 45 min
then select Program for basic white bread, and press Start.
| Nutrition Facts | |
|---|---|
| Servings 14.0 | |
| Amount Per Serving | |
| calories 163 | |
| % Daily Value * | |
| Total Fat 4 g | 6 % |
| Saturated Fat 0 g | 2 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 85 mg | 4 % |
| Potassium 15 mg | 0 % |
| Total Carbohydrate 28 g | 9 % |
| Dietary Fiber 4 g | 14 % |
| Sugars 5 g | |
| Protein 5 g | 10 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 3 % |
| Iron | 8 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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