Abm Breads

• 1 cup Water
• 2 1/2 cups Wheat bread flour
• 1 1/4 tablespoons Dry milk
• 1 teaspoon Salt
• 1 1/2 tablespoons Butter
• 1 1/4 tablespoons Honey
• 1 tablespoon Gluten
• 2 teaspoons Molasses
• 1 1/2 teaspoons Fast-Rise yeast (or) 2 teaspoons Active-Dry yeast

LARGE LOAF

• 1 1/2 cups + 2 tb Water
• 3 3/4 cups Wheat bread flour
• 2 tablespoons Dry milk
• 1 1/2 teaspoons Salt
• 2 tablespoons Butter
• 2 tablespoons Honey
• 1 1/2 tablespoons Gluten
• 1 tablespoon Molasses
• 2 1/8 teaspoons Fast-Rise yeast (or) 3 teaspoons Active-Dry yeast

The trick to making 100% whole wheat bread in your machine is an extra knead, which gives the yeast and gluten a second chance to create a lighter loaf.

When your first knead cycle is completed, simply reset the machine and start again.

Some manufacturers produce home bakeries with a whole wheat cycle; if your machine doesn't have one, this start- again method works as an easy alternative.

SUCCESS HINTS:

The gluten gives the whole wheat flour the structure necessary for a good loaf. If your market doesn't stock wheat gluten, try your local health food store. Remember the extra knead. It's especially important in 100% whole wheat bread. Because of the extra knead, use this recipe only on the regular bake cycle.