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Nutrition Facts

Serving Size 1 (71g)

Recipe makes 16 servings

The following items or measurements are not included below:

vitamin C powder

Calories 178
Calories from Fat 46 (26%)
Amount Per Serving %DV
Total Fat 5.2g 8%
Saturated Fat 0.7g 3%
Monounsaturated Fat 1.3g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 299mg 12%
Potassium 171mg 4%
Total Carbohydrate 28.5g 9%
Dietary Fiber 4.0g 16%
Sugars 5.0g
Protein 6.7g 13%

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Whole Wheat Bread in the Bread Machine

Recipe #72180 | 1 hour | 15 min prep | add private note

By: karlsanders
Oct 1, 2003

I am the official breadmaker in our household. I developed this recipe to meet Jenny's longing for 100% whole wheat bread that was not too brick-like. Gluten flour, Vitamin C powder (ascorbic acid) and lecithin granules can all be found at bulk or health food stores that cater to bakers. They are dough conditioners that allow organic or stone ground whole wheat flour to make a reasonably light loaf. Of course, it will still not be as light as commercial white loaves - you wouldn't want it to be! Be sure to use hard, or bread, flour, and not a soft pastry type flour.

SERVES 16 (change servings and units)

Ingredients

Directions

  1. 1
    Place all the ingredients in a bread machine with a 2 lb loaf capacity.
  2. 2
    Put the ingredients into the pan more-or-less in the order given- wet ingredients first, yeast last.
  3. 3
    This will allow you to use a timer if desired.
  4. 4
    Use the whole wheat setting on the bread machine to bake the bread.
  5. 5
    (cooking times will vary according to your bread machine)

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Featured Reviews for This Recipe

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From: Chef #718022 - Joan

On Jul 9, 2009

100 stars for this one! I have been looking and looking for a 100% whole wheat recipe and at last I have found it. I followed this exactly and came out with a wonderful tasting loaf and the texture was perfect. I have a horizontal bread machine and the loaf came up and tried to burst through the top. Light, airy and devine. Thank you for sharing.

0 people found this review helpful

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  • From: Chef #726534

    On May 24, 2009

    Except for the lecithin, I followed the recipe exactly; yet this loaf of bread is arguably the most dense that has ever come out of my bread machine. I buttered a piece to taste test but the bread is so strong tasting that I can't taste the butter at all. The texture is very dense and somewhat doughy. I really had high hopes for this recipe but it just did not work for me. I used Gold Medal stone ground whole wheat flour and instant yeast. You did not specify what kind of yeast.....maybe that is the problem.... Update: After some research, I think I may try this recipe again except I'll use bottled water (ours is very hard) and a fresh batch of yeast. I did test my yeast before baking and it was still good but a fresh bottle can't hurt.

    0 people found this review helpful

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  • From: ZIRJ's Mama

    On Apr 11, 2007

    I am another person who would give this bread 10 stars if I could. I did make a few changes to it however. I used honey instead of brown sugar, no lecithin, and the Vitamin C was in my Gluten. I used regular King Arthur Stone Ground Whole Wheat. I also used Smart Balance Oil. This bread has a fantastic texture. It is not "heavy" at all, and makes a delightful sandwich, toast etc. I have made this once a day since I found it. (Large Family, thank goodness for bread machines!) I also baked it in the oven ( I don't like my bread machine's bread pan.) at 350 for 40 minutes.

    7 people found this review helpful

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  • From: Brando_T.

    On May 29, 2004

    This makes an awesome whole wheat loaf - much lighter than the typical WW loaf, and the extra fat in the recipe means it keeps fresh longer. I used whole milk powder instead of skim milk, and omitted the lecithin, but I think the end result is the same.

    4 people found this review helpful

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  • Read all 18 reviews

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