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• Ingredients 1 ½ pound loaf
  • Water, 80°F 1 ½ cups
  • Nonfat dry milk 1 ½ Tbsp.
  • Butter or margarine 1 ½ Tbsp.
  • Honey 1 ½ Tbsp.
  • Salt 1 ½ tsp.
  • Whole wheat flour 3 ¼ cups.
  • Wheat gluten 1 ½ Tbsp.
  • Active dry yeast 1 ½ tsp.
• Bring all ingredients to room temperature before using. Measure ingredients accurately: with flour, stir it, spoon into a dry measuring cup and level off.
• Place ingredients in the pan in the order specified in the instruction manual. Select the Whole Wheat/Wheat Cycle and Medium crust. If the machine does not have a Whole Wheat Cycle, compensate by using the Basic White Cycle, letting the machine operate through the first kneading cycle, then restarting it.
• Check the consistency of the dough after 5 minutes into the kneading cycle. It should be in a moist soft ball. If the dough is too dry, add 1 tablespoon of liquid at a time. If it is too wet, add 1 tablespoon of flour at a time.
• If the machine does not have a cooling cycle, remove bread from the pan and cool on a wire rack. The Delay Timer may be used.
• Nutrients: One 1-ounce serving provides 71 calories, 3 g protein, 14 g carbohydrates, 1 g fat, 2 mg cholesterol, 2 g fiber and 143 mg sodium.