Or pumpkin seeds, or raw sunflower seeds. I also like to add other nutritious ingredients, such as milled flax seed - yummy nutty brown loaf. Plus, you have control over what is in it, which is worth a lot to me. Keep the rest of it in a sealed container in your fridge.Ī good loaf of bread may cost more than the cheap, useless loaves of supermarket bread, but it will cost less than a good bakery loaf of bread. It may seem pricy, but you use just a little per loaf of bread. Some Walmarts carry it, as do bulk food and health food stores. Vital wheat gluten is found in the baking aisle in most markets. if it has not formed a nice ball of dough, add a tbl or two of water. I know the manual says not to open the top, but do it anyway. Take a look at the dough about 10 minutes into the cycle. Whole wheat needs a bit more water, typically. If you are modifying the Mom's white bread recipe, don't use more than 50% whole wheat. If you are using whole wheat flour, remember to add a tsp of vital wheat gluten for each cup of whole wheat. I like to make round loaves or braided loaves or batards or really a lot of sandwich sized rolls and bake them on the pizza stone in the oven. I have a machine that makes more traditionally shaped loaves, but I generally just use the dough cycle.
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