Baler twine whole wheat bread
After baking for years with full extraction whole grain flours this is the recipe I have settled on as my go-to, do it all yeast bread recipe. It is just as useful and versatile as its namesake – baler twine – and a whole lot tastier!
Servings Prep Time
13 pound loaf 10minutes
Servings Prep Time
13 pound loaf 10minutes
Ingredients
Instructions
  1. Mix liquid ingredients (water, eggs, vinegar, oil) in bread machine pan. Quickly whip them together with a fork. Make sure you remember to put the mixing paddles in before you start adding ingredients.
  2. Add the whole wheat flour
  3. Distribute evenly over the surface of the flour the yeast, salt and sugar
  4. Return the bread machine pan to the machine
  5. Set the machine on the bread cycle, whole wheat if the machine has that option, but otherwise white will do fine.
  6. Watch as the ingredients are incorporated and add water as necessary to achieve a moist dough. Depending upon the moisture content of your flour and the size of your eggs this may be up to a quarter of a cup of water.
  7. Close the machine lid and let it do the work. When the bread is finished remove from the machine. Once cooled store in a plastic bag to keep it from drying out too quickly
Recipe Notes

After baking for years with full extraction whole grain flours this is the recipe I have settled on as my go-to, do it all bread recipe.  It is just as useful and versatile as its namesake – baler twine – and a whole lot tastier!