When you say whole flour, do you mean whole WHEAT flour? If you do, I have a good one. I use the "dough" cycle when I make mine. When it is done in machine, I take it out and form a loaf, let rise again. It is much better that way, in my opinion, if you let it raise again. Just place in bread maker in the order given by manufacturer.
Classic 100% Whole Wheat Bread
If using regular oven, bake at 375 for 30 to 35 min. This is my very favorite whole wheat bread recipe and I have made a lot of them. (01/09/2009)
Here is a recipe I use that has all purpose flour in it. I got it off of another site, but cannot remember who posted it originally.
Sweet Dinner Rolls
They're light, soft and sweet.
Prep Time: approx. 20 Minutes. Cook Time:
approx. 20 Minutes. Ready in: approx. 2 Hours 20 Minutes.
Makes 16 rolls (16 servings).
2) When cycle finishes, turn dough out onto a lightly
floured surface. Divide dough in half. Roll each half into a
12 inch circle, spread 1/4 cup softened butter over
entire round. Cut each circle into 8 wedges. Roll wedges
starting at wide end; roll gently but tightly. Place point side
down on ungreased cookie sheet.
Cover with clean kitchen
towel and put in a warm place, let rise 1 hour. Meanwhile,
preheat oven to 400 degrees F (200 degrees C).
V3) Bake in preheated oven for 10 to 15 minutes, until golden.
I use similar recipes as shown, AND I never use BREAD FLOUR, just regular flour and add the gluten, 1 TB per cup of flour used. That is one difference from bread flour and regular (white or ww).
I don't use vegetable oil, I use a light olive oil.
I never use powdered milk, using real milk makes your dough silky. Just take the amount of water listed and add the milk.
For a less heavy bread you can go halves on white/wheat flour. You can learn to add oat, rye, etc too.
I do all my supply shopping for things like this at a food coop. I buy my rapid rise yeast (use it for every yeast need) at a local food coop or even the local bakery sells it, have to ask for it. Found it cheaper at the bakery as they buy in LARGER bulk amounts. Comes in a block package. Both fresh sources. Keep your yeast in the freezer. Keeps it fresh and does not outdate.
I use a lot of molasses.
In addition to this post, I will post my buns. I am told 'they are to die for'. For birthday and Christmas gifts, I often give fresh buns/bread. At the fair time, the whole block gets fresh bread daily. I test new recipes and in order NOT to eat it all, I share.
By T&T Grandma
Joyce's Whole Wheat Buns/Bread
Makes 2 large loaves or 2 doz buns.
Turn bread machine on to dough cycle. Usually it is 90 minutes long for dough. OH, the important thing. This recipe is for the 2 lb bread machine. Important to reduce the amounts by portion if your machine is smaller.
Bake 350 degrees Buns approx 15 minutes, each oven does it differently, depending on your pans too. My CLUE I use, when I smell the flavor buds bursting, my baking is done. This is cookies, breads, pies, etc. Very seldom use the timer unless distracted. (01/14/2009)
By T&T Grandma
I use the same recipe that Elaine uses except I don't have Bread Machine yeast. I just use regular Active Dry Yeast. I too set the machine on the dough cycle and finish baking it in a 9 x 5 loaf pan. It makes great whole wheat bread. Hope this helps. Joan from Chesterfield, MI (01/16/2009)
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