Vox Humana wrote:
>
> "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.

Well, yeah. That's why I use it.

Priscilla