Here is one that I have been wanting to try, as I make an oatmeal with honey, and thought this one would be good.
Honey Buttermilk Wheat Bread
2-1/2 tsp active dry yeast
1 cup whole wheat flour
2 cups all-purpose flour
1/2 tsp baking soda
1 tsp salt
3 Tbs honey
1-1/2 Tbs vegetable oil
1-1/2 cups buttermilk (room temperature)
Put ingredients into bread machine in order recommended by manufacturer.
Instructions say to use "Medium" temperature setting. I used my machine's Whole Wheat Bread setting set at
One more for you:
1 cup of water (between 120-140 degrees)
2 Tablespoons canola oil
1/3 cup honey (can use less)
3 1/3 cups whole wheat flour
2 teaspoons yeast (one package rapid rise)
1 1/2 teaspoons salt
Put the dough paddle in the bread machine pan. Place ingredients in the order listed above. Crack egg into bowl, then pour into pan. Make a well in the center of the flour. Place yeast and salt in the well.
Place your bread machine on the whole wheat cycle or according to your bread machine's instructions.
RE: Bread Machine Recipe Using Whole Flour
Use the "dough" cycle When the dough cycle is complete take it out and form a loaf, let rise again. It is much better that way. Just place in bread maker in the order given by manufacturer.
Classic 100% Whole Wheat Bread
1-1/3 cups lukewarm water
1/4 cup vegetable oil
1/4 cup molasses
1-1/4 tsp. salt
1/4 cu. nonfat dried milk
3-1/2 cups whole wheat flour
2-1/2 tsp. instant yeast (for bread makers)
1 T. gluten. This is used to make it raise better and can be bought in most any grocery store.
Place in a 9 x 5 pan. If using a 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.
You can also join the Betty Crocker site or Pillsbury site and they have recipes for whole wheat bread.
1 & 5/8 cups water
1/3 cup packed brown sugar
2 tsp. salt
4 & 2/3 cups whole wheat flour
3 teaspoons active dry yeast
Measure and add liquid ingredients to the bread pan
measure and add dry ingredients(except yeast)to the bread pan.
Use your finger to form a well(hole) in the flour where you will pour the yeast. Yeast must never come into contact with a liquid when you are adding ingredients. Measure the
yeast and carefully pour it into the well.
Snap the baking pan in to the breadmaker and close the lid
Press select button to choose the whole wheat setting.
Press the crust color button to choose light, medium or dark crust.
Press the start/stop button.
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Does anyone have a good recipe for a bread machine that you could use whole wheat flour?
Carolem from St. Catharines, Ont. Canada
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. (01/14/2009)
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. (01/14/2009)
By T&T Grandma
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
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