> wrote in message
ups.com...
> Hi,
> I recently bought a Kenmore KTR2300 automatic bread maker and I have a
> few concerns. My reason for buying it was to hopefully make bread
> consistantly, that was cheaper than 'store bought' bread but more
> importantly, healthier. I don't want hydrogenated oils, salt, sugar,
> eggs or any other ingredients that are not necessary fur making bread,
> which I can then use for sandwiches. I want to use 100% whole wheat
> flower.
>
> The recipe book that cam with the unit has a whole wheat recipe which I
> have tried. But, I have calculated that a single slice of sandwich size
> bread, using this recipe, will be about double the calories of the
> normal 90-100 calories per slice 'store bought' bread that I normally
> buy. This doesn't seem right to me.
>
> Can you advise me of a simple recipe for making 100 percent whole wheat
> bread with as little extra ingredients as possible?
>
> Also, the manual that came with the Kenmore bread maker did not mention
> anything about what to expect when the machine is kneading the dough.
> My machine seems to labor very hard at it, as though the dough is way
> to stiff. Is this normal, or do I have too little liquid in the mix?
>
> Thanks in advance for any help you may have for this somewhat confused,
> and not terribly "handy in the kitchen" bachelor ;-)
>
The bread that you get at the supermarket is quite unlike to be made from
100% whole wheat flour. A loaf made with all whole wheat is usually like a
brick. I can't image that you could get good results in a bread machine.
It isn't surprising that the machine labors considering how stiff dough made
with 100% whole wheat is. I would recommend that you try posting over at
alt.bread.recipes. That group seems to be focused on bread machine recipes.
You also might do a search of that group's archives here looking whole wheat
recipes:
http://groups-beta.google.com/advanced_search
My advice would be to use at least 50% unbleached AP flour, preferable high
gluten bread flour instead of 100% whole wheat flour. I would also consider
adding a little canola or olive oil.