Vox Humana wrote:
>
> 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.

I make WW bread in my bread machine (well, I make the dough but bake the
loaves normally). I substitute in a very generous spoon of vital wheat
gluten into the measuring cup when measuring in the WW flour.

Here are the ingredients (as best I can remember) for the WW plus extras
recipe I'm using these days:

1 cup water
1 egg
1/2 cup vital wheat gluten
2 cups WW flour
1/2 cup mixed multi-grain add-ins (including seeds)
1 1/2 teaspoons salt
2 Tablespoons oil
2 Tablespoons honey
2 teaspoons yeast

I think that's it. Makes a nice big loaf in a pan or round on a baking
stone. Made little round rolls on the stone once, too.

Priscilla