Made a 100% whole wheat with flaxseed 1 1/2 lb loaf. A very earthy flavor, yet texture is still light.
Ingredients
1¼ cups water
¼ cup nonfat dry milk*
1¼ tsp salt
1 tbsp packed brown sugar
2 tbsp vegetable oil
2¾ cups whole wheat flour
½ cup flaxseed, cracked (I used ground)
1 tsp bread machine or instant yeast
Instructions
Please read my tips and tricks below
Measure into pan in order of your manufacturer.
Use: Whole wheat cycle.
Be sure and remove within 5 minutes of completion. Bread can turn soggy easily. Don't put in a drafty place to cool.
Tips and Tricks
Does whole wheat taste a bit strong to you? Substitute 1/4 cup of the start with orange juice. Or try white whole wheat flour. It's a bit more light in flavour.
*Don't have expensive milk powder? Substitute the 1/4 cup powdered milk for regular milk instead of water. I do it all the time.
I used ground flaxseed with no issues.
Measure your flour by using a spoon and placing in measuring cup. I know you can use a scale. I don't.
Why?
Understand that humidity effects bread making. You may need to adjust the quantity of flour or water by a tablespoon or two while it kneads. You are looking for a round tacky ball of dough. Not sticky. Give it a pinch and see how it's doing.
Salt and yeast can touch each other. It doesn't kill yeast per KAF.
This loaf won't be quite as high as usual loaves.
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