On Mon, 14 Mar 2005 18:09:53 GMT
"J@mes" > wrote:

> Well in the first place, How did you "Calculate" The caloric value?


I imagine the OP calculated the volume of ingredients going into the
same thickness of slice.

100% whole wheat bread is typically quite dense. Whole wheat flour also
contains the wheat germ, which contains fat.

Nothing is in dispute here, it's just a collision between preconception
and reality.

The factory bread's flour is spiked with vital wheat gluten and other
products to make a lighter loaf than is possible with just whole wheat
flour, water, salt, yeast, and oil.



> > 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 ;-)
> >
>
>