100% Wheat Bread From Therese
- -------------------------------1 1/2 LB LOAF-------------------------------
- 1 1/4 c Water
- 1 1/2 ts Salt
- 2 tb Canola oil
- 2 tb Honey
- 2 1/8 c Whole-wheat flour
- 3/4 c Flour; unbleached
- 3 tb Vital wheat gluten
- 2 tb Wheat germ
- 2 tb Whey; powdered
- 1 tb Active dry yeast
---------------------------------1 LB LOAF---------------------------------
1 c Water
1 ts Salt
1 1/2 ts Canola oil
1 1/4 tb Honey
1 1/2 c Whole wheat flour
2/3 c Flour; unbleached
2 tb Vital wheat gluten
1 1/2 tb Wheat germ
1 tb Whey; powdered
2 ts Active dry yeast
"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
1 c Water
1 ts Salt
1 1/2 ts Canola oil
1 1/4 tb Honey
1 1/2 c Whole wheat flour
2/3 c Flour; unbleached
2 tb Vital wheat gluten
1 1/2 tb Wheat germ
1 tb Whey; powdered
2 ts Active dry yeast
"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"
Mar 04, 1998
