"Priscilla H. Ballou" > wrote in message
...
> 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.

I'm sure the gluten makes the difference. Without it you would have a
brick.