Whole Wheat Bread
Everyday 1.5 LB Bread Maker
$99.99
Shop Now
Ingredients
1 Pound Loaf
¾ cup water, room temperature (70°F)
1 tablespoon unsalted butter, at room temperature
2 teaspoons sugar
¾ teaspoon kosher salt
1 cup whole wheat flour
1 cup bread flour or unbleached all-purpose flour
3 tablespoons nonfat dry milk powder
1 teaspoon active dry yeast
1.5 Pound Loaf
1 cup + 2 tablespoons water, room temperature (70°F)
1 tablespoon unsalted butter, at room temperature
1 tablespoon sugar
1 teaspoon kosher salt
1½ cups whole wheat flour
1½ cups bread flour or unbleached all-purpose flour
¼ cup nonfat dry milk powder
1 teaspoon active dry yeast
You may also like
Instructions
Place all ingredients in the order listed into the Bread Pan fitted with the Kneading Blade. Secure the Bread Pan into the Bread Maker.
Plug in the Bread Maker. Press the MENU button to select Whole Wheat, set COLOR to Medium, and choose 1 lb or 1.5 lb loaf size. Press START/STOP to begin.
At 8-10 minutes into the knead cycle, check the dough. It should feel tacky but not cling to your fingers. If the dough feels dry or stiff, add water one teaspoon at a time. If overly sticky, add flour one tablespoon at a time.
You’ll hear 10 beeps when the second rise ends. Check if the dough has doubled in size. Press a finger gently into the corner of the dough. If the indentation springs back immediately, let it rise longer and check again in fifteen to twenty minutes. If the indentation holds and more than fifteen minutes remain before baking, gently pull the dough from the sides of the Pan to deflate it by about one-third.
When the Bread Maker cycle is complete, remove the Bread Pan from the machine and carefully transfer the loaf to a wire rack to cool completely before slicing. Unplug the Bread Maker.
Slice, toast, slather, or sandwich—this loaf is truly the whole package.
Chef's Tips
For a softer crumb and better flavor, use stone-ground whole wheat flour.
