Grain Mills by Wondermill, The World's Best Grain Mills

The Bread Machine Digest’s Wheat Bread

Recipe By     :Robert Barnett, The Bread Machine Digest - http://www.breadmachinedigest.com
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread Machine                   Bread Machine Digest Originals
Bread Machine Digest Recipes    Grain Breads
Wheat Breads                    Whole Grain Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1 1/8           cups  water
1 1/2    tablespoons  butter
1 1/2           cups  bread flour
1 1/2           cups  whole wheat flour
2        tablespoons  sugar
1           teaspoon  salt
1 1/2    tablespoons  dry milk
2 1/2      teaspoons  yeast

Place all ingredients except for the ingredients in the “Add at Beep” area
(if applicable for this recipe) in to your machines fully assembled pan.
Select the “Basic” or “White” cycle and press start.

10 minutes after your machine has started kneading the dough open the lid
and check the consistency of the dough. The dough should be tacky to the
touch like the sticky part of a Post-It Note™. If the bread is too dry add
1 tbsp. of water at a time allowing a minute or two of kneading then check
it again. If needed add another tablespoon of liquid. Repeat this until the
dough reaches the proper consistency. If the dough is too dry apply
the above steps but using flour instead of liquid.

Note: Just because you had to make this adjustment doesn’t mean there is
something wrong with the recipe or your machine. The weather plays an
important part on bread making, and adjustments you make one time may not
be the same adjustments you make next time. This is why it is important to
check the dough consistency.

Once you have checked and if needed adjusted the dough close the lid of
your machine allow the cycle to continue.

Add at Beep Ingredients

If this recipe has an “Add at Beep” section these ingredients need to be
added at your machines add ingredients beep signal (an option on most
bread machines) or during the last 10 minutes of the kneading part of the
cycle. The reason you don’t add them at the beginning is to prevent them
from being broken down in to tiny bits or mashed in to a paste.

The Bread is Done

Once your bread is completed allow it to sit in your machines pan for 10
minutes (no longer or it can get soggy). Then remove it to a wire rack to
cool. The reason for letting it sit for 10 minutes is to soften the crust
making it easier to get out of the pan. Allow the bread to cool at least
20 minutes before cutting it.

Paddle Removal

If you want to prevent the large holes that one gets from the paddle(s)
in your machine simply waiting until the final rise of the cycle has
started, remove the dough from the pan, remove the kneading paddle(s) and
then spray the post(s) with pan spray. Shape the dough and place it bake
in the pan, seam side down and allow the machine to finish. This will give
you a loaf with very small hole(s) in the bottom.

Dough Cycle Preparation:

Any loaf bread recipe can be made on the dough cycle for dinner rolls,
hamburger buns, sub rolls, baguettes and more. Simply follow the
directions above except instead of selecting the basic or white cycle
select the manual or dough cycle. When the machine beeps indicating the
dough is finished remove it to a floured work surface and shape in any
manner you choose. For ideas on shaping bread take a look at “Shaping
Bread Dough” in the Library section of this site. When it comes time to
bake the shaped bread generally you bake it at 350 degrees Fahrenheit for
30 to 40 minutes. The bread can also be checked for doneness by using an
instant read thermometer and checking the interior. The bread is done when
it is 200 degrees Fahrenheit inside (for wet dough’s 210 to 215 is
better). For more information on baking bread in your oven take a look at
“Oven Baking: The How’s and Why’s” in the Library section of this site.

HearthKit Baking:

If you want to make this bread in your HearthKit simply make it on the
manual or dough cycle. When the dough is finished remove it to a lightly
floured surface, shape and then place it in a lightly greased loaf pan
(make sure to use one large enough for a 1-1/2 pound recipe). Cover the
dough and pan with a damp towel and allow it to rise until doubled.
Preheat your oven to 350 degrees Fahrenheit with the HearthKit in place 15
minutes before you plan to bake the bread. Uncover the pan of dough, apply
any crust enhancements you wish to it and then place in the preheated oven
in the middle of the HearthKit. Bake for 30 to 40 minutes or until the
bread is golden brown, you can also check it with an instant read
thermometer the dough is done when it is at 200 degrees Fahrenheit
internally (for wet dough’s 210 to 215 is better). When the bread is done
remove it from the oven, remove the loaf of bread from the pan and place
it on a wire rack to cool. Cool at least 20 minutes before slicing.

You can also do free form loaves. Instead of putting the dough in a load
pan, shape it in to a round and place it on a lightly greased sheet of
parchment paper. After the oven has been preheated slide the dough
parchment and all in to the center of the HearthKit and bake for 30 to 40
minutes or until the bread is golden brown, you can also check it with an
instant read thermometer the dough is done when it is at 200 degrees
Fahrenheit internally (for wet dough’s 210 to 215 is better).

For rolls, etc. follow the directions in the “Dough Cycle Preparation”
section above except bake them on lightly greased parchment paper in the
middle of the preheated HearthKit. Bake for 30 to 40 minutes or until the
bread is golden brown, you can also check it with an instant read
thermometer the dough is done when it is at 200 degrees Fahrenheit
internally (for wet dough’s 210 to 215 is better).


Per Serving (excluding unknown items): 141 Calories; 2g Fat (14.4%
calories from fat); 5g Protein; 26g Carbohydrate; 2g Dietary Fiber; 5mg
Cholesterol; 198mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

  • Hi,
    Thanks for maintaining such a great site. Howver, I am desperately looking for a good recipe which uses only whole wheat flour without having to add bread flour to it. I recently bought a Zojirushi and have so far faile to get good bread. My bread always falls and the top portion contracts many times after I take it out. I a trying to decide wether to keep the machine or return it. I have tried reducing the yeast but has not helped much. Also, I live in Salt Lake city, where the high altitude comes into picture as well. If you have a whole wheat recipe that works I would appreciate it.

    Kavita Reddy
  • Kativa, Have you made sure that you are also adding vital wheat gluten to your whole wheat flour recipes? This may help with the issue. I believe that the Zojirushi manual also includes vital wheat gluten as an ingredient in their recipes. With regards to your altitude issue, the suggestion above to add additional water or flour if necessary to achieve a specific texture to your dough should help solve your issue. If too wet, add up to the suggested amount of flour. If the dough is too dry, add up to the allowed amount of water. Hope these ideas help. I’m sure there are others who may have suggestions, too.

    Sarah
  • I own a grain mill and mill my own wheat flour. It’s very important to me to ONLY use whole wheat flour. The website breadbeckers.org is a great resource for all things 100% whole wheat. I don’t personally own a Zojirushi and I usually make my bread by hand. I use their basic bread dough (under free recipes on their store part of their site). IT’s truly wonderful and is our everyday bread. BUT for those who have a Zojirushi.. Here’s the website’s Free bread recipe adapted for the Zojirushi (they use and sell this specific bread machine) The following is quoted from their website but just in case there’s any confusion here’s the address:
    http://www.breadbeckers.com/store/pc/Zojirushi-Bread-184p2754.htm

    ZOJIRUSHI AUTO BAKERY BREAD

    We sell the Zojirushi Home Bakery, so we get a lot of questions about a whole wheat recipe that will work – THIS ONE WILL! Sue and Ashley both use this recipe in the Zoji, and it always works.

    Place in order in the pan to the bread machine, making sure the paddles are in place:

    1 ½ cups hot water
    ½ cup oil ( 1/3 cup if use egg)
    ¼ cup honey
    4 ½ cups fresh milled flour
    2 tsp. salt
    2 Tbs. Lecithin
    1 tsp. gluten (optional)
    1 egg (optional)

    Make a small well in the middle of the flour and place:

    1 Tbs. Yeast

    Bake on desired setting.

    The Zojirushi Bread Machine has a “Homemade” setting which allows you to alter the settings to suit your taste. We found the factory settings baked too long making the crust very dark and the bread dry. Our “Homemade” settings work beautifully and we get delicious bread every time. The instructions for changing the settings are in the back of your owner’s manual. Once set, this “Homemade Cycle” will keep these settings unless you change it again.

    My settings are as follows:

    (Sue’s settings) (Ashley’s variation)
    Preheat—18 min. Same
    Knead—20 min. Same
    Rise 1—45 min. Same
    Rise 2—50 min. 26 min.
    (This time may need to be less if you find that your bread rises, then falls)

    Rise 3—off Same
    Bake—36 min. 41 min.
    Keep warm—off Same

    Suzy Q
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