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I make my whole grain breads a bit differently in my bread machine based on experimentation and personal experience. I've baked my share of doorstops.

To start off put 1 1/4C of HOT (faucet hot) water into bread pan with 3/4C whole wheat flour, 1/3C bran cereal (any low fat wheat bran), and 1/3C 7 grain cereal. Run the machine in the dough cycle long enough to thoroughly mix and shut off. I remove the pan and cover it with plastic wrap but YMMV.

Let it cool down to room temperature, you are softening the flour during this step. The machine essentially does the same thing in whole wheat cycle but I chose to separate the WW flour from the other ingredients first.

Once cooled add:

1/4C dry milk
1 1/4 tsp salt
1 tbs honey
1 tbs molasses, light or dark (I use dark)
2 tbs oil (vegetable, or whatever you choose)
2C bread flour
4 tsp wheat gluten
1 tsp bread machine yeast

Select basic loaf cycle and start. I use the 1 1/2 lb, and light crust setting for this one. I use this bread for my lunch sandwiches but it makes an excellent toast.

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Comment Preferences

  •  Tip Jar (10+ / 0-)

    Trade always exists for the traders. Any time you hear businessmen debating "which policy is better for America," don’t bend over. -George Carlin-

    by not4morewars on Sun Dec 02, 2012 at 07:00:35 AM PST

  •  This sounds great (1+ / 0-)
    Recommended by:
    radical simplicity

    When you add the second batch of ingredients, do you just add it to the top of the pan and then do the basic loaf cycle, or have you mixed those ingredients before adding them?

    Also, what kind of grain cereal could I use?  I'm not sure what you mean by grain cereal?

    I go through spurts where I make our bread and really would like to do it even more often. This sounds like a really nice recipe. Thanks.  I'm bookmarking it.


    "Justice is a commodity"

    by joanneleon on Sun Dec 02, 2012 at 07:32:01 AM PST

    •  I add the rest of the ingredients (0+ / 0-)

      on top of the softened ones. Look in the hot cereal section of your grocery store for multi grain cereals. That is what I use.

      Trade always exists for the traders. Any time you hear businessmen debating "which policy is better for America," don’t bend over. -George Carlin-

      by not4morewars on Sun Dec 02, 2012 at 07:53:00 AM PST

      [ Parent ]

  •  I gave up home made bread (0+ / 0-)

    even with the machine because there was always too much yeast taste and something like indigestion. any suggestions?

    sometimes I spend more time reading the comments than the diaries. no offense to diarists: thanks for the launch pad.

    by dunnjen on Sun Dec 02, 2012 at 08:11:28 AM PST

    •  No I'm afraid I don't have a suggestion (0+ / 0-)

      this recipe uses less yeast than most. I bake many with 2 1/4 tsp yeast (non-whole grain typically).

      Trade always exists for the traders. Any time you hear businessmen debating "which policy is better for America," don’t bend over. -George Carlin-

      by not4morewars on Sun Dec 02, 2012 at 08:16:26 AM PST

      [ Parent ]

    •  Too Much Yeast Flavor (2+ / 0-)
      Recommended by:
      not4morewars, CroneWit

      I f you have a problem with an abundance of yeast flavor, try to investigate using preferments in your bread. They are known as a sponge, biga, pate fermentee, and poolish. Many of the books available for home bread bakers have information on these and they do work. You can bake a 1.25 pound loaf of bread with as little as 3/4 tsp of instant dry yeast when using a preferment. The usual sachet of yeast has about 2 1/4 tsp of yeast so a little investigation will help you out.

      You can also try a sourdough starter. There are differences in the time involved but the flavor and nutritional advantages more than compensate.

  •  Simple WW dough in bread machine (0+ / 0-)

    2 tbs olive oil in bread machine
    1.25 c warm water with 2 tsp of sugar dissolved

    Using a 1/3 measuring cup add:
    6 of WW flour
    4 of bread flour
    Add:
    2 tsp of fresh yeast, a bit more if not so fresh
    ( I buy in little bulk bags at food coop, it's very fresh)
    1 tsp salt  

    Put machine on dough cycle.
    I often add more flour or bran if it looks too moist during mix.

    At end of mix cycle  - take out, remove blade, dust dough with flour and put back in to rise.

    It may not rise enough in cold weather so I cover with hand towel and continue rising in warm oven.

    I use this dough for pizza or rolls or baguettes. I suppose I could do it by hand but this is a set it and go thing.

    I love George Takei for being aware and honest and sharing. And "the best damn pilot in the universe."

    by PHScott on Sun Dec 02, 2012 at 04:13:03 PM PST

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