out of 5
Amazingly tasty and Fluffy Whole Wheat BreadOctober 20, 2012
This is probably the first 100% fresh whole wheat flour bread that I've made with this recipe that has turned out so great! I highly recommend it to anyone. I made the flour at home from ground up whole wheat berries. I also used 3 TBSP of raw cow milk, and added 1 TBSP of honey, the scent when it was cooking was awesome! I also used grapeseed oil. It's the perfect consistency of dense and fluff - just perfect! FOR THE NEWBIES, because I was definitely one of those that always wanted others to really expand on what exactly they did because I was just clueless! Here's exactly what I did and how I did it: 1. I heated the water, milk, oil, honey and salt to 120 degrees F (Yes I used a thermometer for accuracy). Once these ingredients reached 120 degrees I added that to the breakmaker bowl. 2. Next I stirred together the dry ingredients (flour, sugar), and dumped them on top of the liquids. This whole thing should cover the wet ingredients so that you don't see any liquid. 3. Next I made an indentation in the dry ingredients using my fingers and put the yeast in there. 4. I have a Breadman TR444, and it doesn't have many fancy settings, so I just selected ""Whole Wheat"" and that was it and ""2.0"" for the size. **It took a good 3 hours and 40 some minutes to make. I really hope this helps everyone who may have some issues with this recipe, honestly, if you follow these instructions it should all work and you'll be amazed with the results (that is, if you enjoy whole wheat breads, if you're new to whole wheat, this will in time be your favorite recipe!)
14 of 15 people found this review helpful.