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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% | |
Whole Wheat Bread in the Bread Machine
SERVES 16
Ingredients
- 1 3/4 cups water
- 1/3 cup vegetable oil
- 2 teaspoons lecithin granules
- 4 1/4 cups hard whole wheat flour
- 1/3 cup dark brown sugar
- 3 tablespoons skim milk powder
- 1/3 cup gluten flour
- 1/4 teaspoon vitamin C powder (ascorbic acid)
- 2 teaspoons salt
- 2 teaspoons yeast
Directions
1
Place all the ingredients in a bread machine with a 2 lb loaf capacity.2
Put the ingredients into the pan more-or-less in the order given- wet ingredients first, yeast last.3
This will allow you to use a timer if desired.4
Use the whole wheat setting on the bread machine to bake the bread.5
(cooking times will vary according to your bread machine)
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Multigrain Loaf (By the Canadian Living Test Kitchen)
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Browse similar recipes by category
- Course > Breads > Yeast
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > North American > Canadian > Ontario
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Small Appliance > Bread Machine
- Preparation > Number of Servings > For Large Groups
Featured Reviews for This Recipe
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.
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.
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.
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.
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