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Simple whole grain whole wheat bread recipe

https://amendigital.pt/13549-albendazole-canada.html process This has been my pretty much my standard do it all whole wheat bread recipe for years.  While this bread has all the health benefits of fresh 100% extraction whole wheat flour you don’t need to sell it on that basis – it tastes good.

http://www.inlandwoodturners.com/17328-careprost-usa-free-shipping.html compose I don’t think many folks would accuse me of being too caught up with sticking to recipes.  In fact when developing and trialing ones to relay here I have to force myself to measure and record.  That is due in part to my experience that most baking is fairly forgiving.  The most critical element usually is ensuring the moisture level is correct.

If you are new to baking with whole grain flours be aware that they take longer to absorb liquid, and depending upon the moisture level in the grain you may need to adjust the volume of liquid in your recipe.   I always look to achieve what would for white flour be considered a bit too wet (but not soupy) a dough when the dough ball is first formed by the machine.  This seems to end up being just about the right amount of liquid to make a nice loaf.

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Simple whole grain whole wheat bread recipe
Print Recipe
Servings Prep Time
1 loaf 10 minutes
Passive Time
3 hours
Servings Prep Time
1 loaf 10 minutes
Passive Time
3 hours
Simple whole grain whole wheat bread recipe
Print Recipe
Servings Prep Time
1 loaf 10 minutes
Passive Time
3 hours
Servings Prep Time
1 loaf 10 minutes
Passive Time
3 hours
Ingredients
Servings: loaf
Instructions
  1. Remove the pan from the bread machine
  2. Add the liquid ingredients (water, eggs, vinegar, oil) and salt and mix together
  3. Add the fresh whole wheat flour and then the yeast.
  4. Put the pan back in the bread machine and put it on the bread cycle - preferably whole wheat if your machine has this cycle.
  5. As the dough is formed keep an eye on it to make sure that there is enough water. If the dough it too dry add water until it is somewhat sticky. An advantage of a bread machine is that you can work much more water into the dough than you would normally by hand. The whole grain flour tends to take longer to absorb the moisture so in the beginning aim to have it decidedly on the wet side.
  6. Let the machine do its magic and return for a fresh whole grain loaf.
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