Recipe by Steve Lockhart
"60% whole wheat bread that works every time!!"
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1 1/3 cups
1 1/2 tablespoons
dry milk powder
whole wheat flour
2 3/4 teaspoons
active dry yeast
Indeed, this bread was very robust, had the good flavor of whole wheat + rye, and a very, very subtle taste of molasses. Next time I bake it though, I'll use the whole wheat setting of my machine, so that it rises a bit more. P.S.: as already mentioned, dough will rise hugely during the first knead, but not that much after the second one.
Although it always tastes great, I've tried this recipe 3 times and it always over-rises during the 'rise' phase and collapses during baking. This is a typical symptom of forgetting the salt so on try 2 I was SURE to add the salt. Same problem. I gave it one last try with same result.
soft and yummy!
I made this as written, it made a nice light loaf with a nutty taste. The humidity is low now in January but I will definitely decrease the yeast in the summer - every loaf rises too much then. But for now it was perfect. Edit: Since my review I've made this countless times; it's my favourite bread recipe. Even my gluten-intolerant mother in law can't resist it!!
The recipe gave a light, slightly sweet bread. I really enjoyed the flavor!
Not the best whole wheat I've had, but pretty close. I substituted white whole wheat for the rye flour and did 1 1/2 T honey and 1/2 T molasses. I omitted the sugar (mainly because I forgot) and used butter instead of margarine. I also baked it in the oven instead of the bread machine. Worked great. I also added some gluten to the mixture. It was still a bit sticky as dough and a bit crumbly cooked, but not terribly so. I will likely use this again.
I tried this for the first time last night. It was easy to prepare and the results were fantastic! I did the second rising in a baking pan and baked it at 350 degrees for 25 minutes. It rose beautifully and has a nice light taste. This is a keeper, for sure! Thanks for sharing.
I really liked this one. I baked it in an 8 x 4 pan in a 350 oven for 30 minutes. I let it rise twice and added about 1/4 c. gluten to it as well. I could taste the rye and molasses, but they're not overpowering.
* Percent Daily Values are based on a 2,000 calorie diet.
Steve's Whole Wheat
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 166
** Calories from Fat: 30
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