> 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 ;-)
>

Sorry, I don't know anything about bread machines but I do make 100% whole
wheat bread from time to time with some success. It is usually on the dense
side but this formula is useable. You can use the ratios to get the amount
you need for your machine. This makes two normal pan loaves in the oven.

1 lb. 10 oz. whole wheat flour
1/2 oz. salt
1 oz. sugar
1 oz. dry milk
1 oz. oil or shortening
3/4 oz. fresh yeast (you might try 1 to 1 1/2 packets of dry yeast. I never
use it personally.)
1 lb. water

The hydration ratio is 61% which is a medium soft dough. I have no problem
mixing it in the mixer. Whole wheat four doesn't have much gluten so good
results require a long mix - 15 to 20 minutes - and a long fermentation and
proofing. That's probably why you can't get get good results in a machine
where these variables aren't adjustable. You might be able to get around
the fermentation issue by using more yeast than normal. If the machine
allows you to adjust the mixing time then crank that up to the max.

It will probably be easier for you to substitute high gluten white flour for
1/2 the wheat flour. It won't add any fat really but the resulting bread
will be chewier and less dense. Good luck.

Fred
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