100% Wheat Bread
Wmo6`>,3n;Imo5.ݦCUD[)J%);^#E˯iS7[Xyxw|N?%JL*gB.w9靠_Fu!NɏNz'8 臁vZĸt\BaБrLb\0ʡ1f E/` >iN& &rQTa׆X(J̴ 3aDNp9FILTADAeI~_ף,%I 7XJW\12`@ qv#g)b)j2d*r*So 뢇NlP!cPJU2b;nrVC`HkRsTppR& }?@Z$,]?]8WBϥ0s78n02с( ͔68e)f>ѽ*w * gS,r06Lrrɩd~WMT>v(KTpx3`Mz3鲫w6e"S;NqDfـr#ԑ~q.>Y6]y3\]FEɳǝƳH6ⶲ%N:'/z/>Ҷ{Y4U ˡؖsj|Ck89|+kw:]C Gs#~ 7qe1|F9=;^㓮=y(|:PRYq?%tm@_Зp.FV~EjQQ(XU)_*UXY(^B&UeZ3ĕp쬮jV5ŭd JWy\3l \eP3K=\E}BI^aNW/a7ez)M"/Hn M u'w{G>js{ua2O ?-G3 Yw&2XYy @=K1 C1y`l95~|'&>y}>3ȢBS.`"`S4 uL`U T

Wmo6`>,3n;Imo5.ݦCUD[)J%);^#E˯iS7[Xyxw|N?%JL*gB.w9靠_Fu!NɏNz'8 臁vZĸt\BaБrLb\0ʡ1f E/` >iN& &rQTa׆X(J̴ 3aDNp9FILTADAeI~_ף,%I 7XJW\12`@ qv#g)b)j2d*r*So 뢇NlP!cPJU2b;nrVC`HkRsTppR& }?@Z$,]?]8WBϥ0s78n02с( ͔68e)f>ѽ*w * gS,r06Lrrɩd~WMT>v(KTpx3`Mz3鲫w6e"S;NqDfـr#ԑ~q.>Y6]y3\]FEɳǝƳH6ⶲ%N:'/z/>Ҷ{Y4U ˡؖsj|Ck89|+kw:]C Gs#~ 7qe1|F9=;^㓮=y(|:PRYq?%tm@_Зp.FV~EjQQ(XU)_*UXY(^B&UeZ3ĕp쬮jV5ŭd JWy\3l \eP3K=\E}BI^aNW/a7ez)M"/Hn M u'w{G>js{ua2O ?-G3 Yw&2XYy @=K1 C1y`l95~|'&>y}>3ȢBS.`"`S4 uL`U T 100% Wheat Bread
  Bread    Low Fat  
Last updated 10/4/2011 8:02:51 PM. Recipe ID 27006. Report a problem with this recipe.
Wmo6`>,3n;Imo5.ݦCUD[)J%);^#E˯iS7[Xyxw|N?%JL*gB.w9靠_Fu!NɏNz'8 臁vZĸt\BaБrLb\0ʡ1f E/` >iN& &rQTa׆X(J̴ 3aDNp9FILTADAeI~_ף,%I 7XJW\12`@ qv#g)b)j2d*r*So 뢇NlP!cPJU2b;nrVC`HkRsTppR& }?@Z$,]?]8WBϥ0s78n02с( ͔68e)f>ѽ*w * gS,r06Lrrɩd~WMT>v(KTpx3`Mz3鲫w6e"S;NqDfـr#ԑ~q.>Y6]y3\]FEɳǝƳH6ⶲ%N:'/z/>Ҷ{Y4U ˡؖsj|Ck89|+kw:]C Gs#~ 7qe1|F9=;^㓮=y(|:PRYq?%tm@_Зp.FV~EjQQ(XU)_*UXY(^B&UeZ3ĕp쬮jV5ŭd JWy\3l \eP3K=\E}BI^aNW/a7ez)M"/Hn M u'w{G>js{ua2O ?-G3 Yw&2XYy @=K1 C1y`l95~|'&>y}>3ȢBS.`"`S4 uL`U T


 
      Title: 100% wheat bread
 Categories: Bread machi, Low fat
      Yield: 16 Servings
 
           --1 1/2 Lb Loaf:; (1 Lb
           -Loaf):
  1 1/4 c  Water; (1 C)
  1 1/2 ts Salt; (1 Tsp)
      2 tb Canola Oil; (1 1/2 Tsp)
      2 tb Honey; (1 1/4 T)
  2 1/8 c  Whole-Wheat Flour; (1 1/2 C)
    3/4 c  Flour; Unbleached, (2/3 C)
      3 tb Gluten Flour, 100%; (2 T)
      2 tb Wheat Germ; (1 1/2 T)
      2 tb Whey; Powdered, (1 1/4 T)
      1 tb Active Dry Yeast; (2 Tsp)
   
  I don't know where they get the title since this is not 100% WW.
  However, I have been told that this is the best bread that I have
  made so far by two different sources.  The crust has a nice crunch
  and the bread is light with a delicious flavor. This book emphasizes
  healthy breads, that is why they suggest canola instead of vegetable
  oil, unbleached flour instead of all purpose flour, and why they add
  wheat germ. I don't doubt that you can easily substitute.
  




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Recipe ID 27006 (Apr 03, 2005)

Wmo6`>,3n;Imo5.ݦCUD[)J%);^#E˯iS7[Xyxw|N?%JL*gB.w9靠_Fu!NɏNz'8 臁vZĸt\BaБrLb\0ʡ1f E/` >iN& &rQTa׆X(J̴ 3aDNp9FILTADAeI~_ף,%I 7XJW\12`@ qv#g)b)j2d*r*So 뢇NlP!cPJU2b;nrVC`HkRsTppR& }?@Z$,]?]8WBϥ0s78n02с( ͔68e)f>ѽ*w * gS,r06Lrrɩd~WMT>v(KTpx3`Mz3鲫w6e"S;NqDfـr#ԑ~q.>Y6]y3\]FEɳǝƳH6ⶲ%N:'/z/>Ҷ{Y4U ˡؖsj|Ck89|+kw:]C Gs#~ 7qe1|F9=;^㓮=y(|:PRYq?%tm@_Зp.FV~EjQQ(XU)_*UXY(^B&UeZ3ĕp쬮jV5ŭd JWy\3l \eP3K=\E}BI^aNW/a7ez)M"/Hn M u'w{G>js{ua2O ?-G3 Yw&2XYy @=K1 C1y`l95~|'&>y}>3ȢBS.`"`S4 uL`U T