Directions: |
Directions:These instructions are for the Zojirushi bread machine but should work in any bread machine with a 2-pound loaf capacity.
Place the paddles on their posts in the pan and spray the interior with Pam or other vegetable cooking oil spray. Seat the bread pan securely into the oven chamber.
In a large bowl, mix together the dry ingredients except for the yeast: whole wheat flour, white flour, sugar, dry milk, and salt.
Add the butter, water, and molasses directly into the bread pan. Pour the dry ingredients into the pan without mixing into the liquid. Make a small indentation into the top of the mound of dry ingredients and put one tablespoon of dry yeast in it. Zojirushi instructions are to keep the yeast dry until the kneading cycle begins.
Set the machine on regular cycle for whole wheat bread. Once the machine has finished the warming stage and has been kneading for five minutes, check to see if the dough is either too wet or too dry. Correct by adding either flour or water until it forms a smooth ball of dough that feels soft and moist to the touch but not sticky. |
Personal
Notes: |
Personal
Notes: If you prefer to do your own kneading and baking, I recommend you split your dough and bake it in two medium bread pans and bake in a 400º oven for 30 to 35 minutes.
Option: This has been adapted from the Zojirushi instruction book that came with our bread machine. The original recipe calls for 4-3/4 cups whole wheat flour, 4 tbsp. vital wheat gluten, and 2 tsp. yeast. I haven't tried it their way since I was out of gluten. No need to go shopping for it. It couldn't be any better than this loaf.
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This recipe for Whole Wheat Bread is from