100% Wheat Bread
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]s6+fmBQ~vvi\6DB,`HP](Yv+"[Bɏ?~jEY[Ǯٿh'=Og^篨Ǟz7<7{_-X"p;W6"AӧV7M(4(Ix=ԃ_ioS jR-\)QOm+ς6]^O'=gKv&ޟ/'<}{tl2v}W SԠԀᯮLJ;W?4נ ^98hQ&bl\kP-'pO5sݖZ4V!\ >kp:ŻafEsvک_%!9Pe{Qxg>`EX~py.h8[24){stK(r3׀:LBCF2xps>df :LK9V-)ɂ|3iҖ"1*Q @ ȹۢ qy[SFgyY;{ 8$؞9P_q{wɔ$t*u2dJKVG<qvF$o>)-o+V&έ "  3 FKYHX) iÎՕSFT"5B6Df2LA)}Ø) Ftg/UYJ L.)߃eJR@-V9e}( n607ѡX^[8`ϓ@y~E-Я8xuFTt$siï/_Ùl'Yh)Rf`I(eS .KQg`񻀲\T* 13q+b2D l{^kM{CFn{^@ҊܛHHo@%!ժG}Y &]Io xu2"'jan-T ;ʿ}#ZT?!sHFI`3>x+߽r${8PsuIFe}k1N{.܂ G_)8״, N`>G@ ,9_N h/TE(k%5c rPbt)RݺLni֪0TMrP(dRY˓_~̜zI19;tt~x7!U4aJyK-jhPɌF 'udh+GKٞ1+_سe5VF `Bg¹$ :J7er:5O٘l QEU^Myp457qXXn1p&[D|C](JrW<,C[ѥm_˷%}gg%"f4Էlq$۔ )* 9P4EM,>*um;N\"2pojYәLmUHH2PBEj pME~(QҥnOplInŖc Xe7ߨ&Ňֹ*UaC'qoĉ@&V )ݓcîΧjB•x>45dYz,dZz~{2^ZIG|DЮ73$UI|n{ehޙMRAU RA7NYxp]$z2 ]ZRL5,@4h/ 0haō;+ö!߆Y g.[GW$&-yɸRr5ݐe-I \vӬ^bd2êі\Dz*{] "Xo8E%dZ' ';WH@M_._C @ @@; 1^j;W:֭#ʈk 4ZOA$)cЫqoWVqSd.-^\| gn2*Ak{ 3l4nڍA 4]g5v\֋}#uvbQrw@o^4_4.@ &4׀n|}pm5񦻁1K2bk6lzH@1: 躦Y˂1x@gظk"BW7φgvqg'PCǣ| &<iDWC`ҁiIg+4Yy i@x|i6тk-\%D1g䟨DIe릅]p2"u& !˄W:k$\TW:pk<Q-.7귈QgL!֒:pz,pZFzaDGLZƤdHYH&p|H i<LJ(#1l*W-(#;! &:HuL FaZx>t3)u3-?$z`:MXPQ6 0C:R`݋+@M1]Y2qqLC\7yeX$IBHoF]:0FꠞM&eu2-+/QFdP'@՝w:cb乖44 b|Ҙ1~s! \\jv^Okb 7:g3 CcQDGZ&ZQPN -HLb\:,J+>`7ID6v´mk +"A7VϷL[ܱ`C8)LĆRTH:8L8=mLgk6 ~-f| #0MncPgmL\ IDLGl9Y۴&} a Qfחf*ߤ.dVg߭34!M8hGG)KBJ )гc4#r}:h'IcWL},=t HcpQ318 ɨ8M4{Za46qw zzMݮi`gyװiPǂiqt +-ۡXcJkڄKx&a,Sr=KZ6 "~qLAZ~Ug@ys.bcc+X{60huFT<?'\~N$O: F[@ET 8xK踖Y^<9xSL#,=8g ,5t@5ې6i.]S@ȵ3lʥ ]vF(%_FeUg\KM#3M Lϴٗv ,Ԃ4Al 2L5iT !L `~Zn.9~ug&:7il:MnU6ղyNe3H&m7.qM;2UwRPn Snq8>.k rkGp
100% Wheat Bread
  Bread    Low Fat  
Last updated 10/4/2011 8:02:51 PM. Recipe ID 27006. Report a problem with this recipe.
]s6+fmBQ~vvi\6DB,`HP](Yv+"[Bɏ?~jEY[Ǯٿh'=Og^篨Ǟz7<7{_-X"p;W6"AӧV7M(4(Ix=ԃ_ioS jR-\)QOm+ς6]^O'=gKv&ޟ/'<}{tl2v}W SԠԀᯮLJ;W?4נ ^98hQ&bl\kP-'pO5sݖZ4V!\ >kp:ŻafEsvک_%!9Pe{Qxg>`EX~py.h8[24){stK(r3׀:LBCF2xps>df :LK9V-)ɂ|3iҖ"1*Q @ ȹۢ qy[SFgyY;{ 8$؞9P_q{wɔ$t*u2dJKVG<qvF$o>)-o+V&έ "  3 FKYHX) iÎՕSFT"5B6Df2LA)}Ø) Ftg/UYJ L.)߃eJR@-V9e}( n607ѡX^[8`ϓ@y~E-Я8xuFTt$siï/_Ùl'Yh)Rf`I(eS .KQg`񻀲\T* 13q+b2D l{^kM{CFn{^@ҊܛHHo@%!ժG}Y &]Io xu2"'jan-T ;ʿ}#ZT?!sHFI`3>x+߽r${8PsuIFe}k1N{.܂ G_)8״, N`>G@ ,9_N h/TE(k%5c rPbt)RݺLni֪0TMrP(dRY˓_~̜zI19;tt~x7!U4aJyK-jhPɌF 'udh+GKٞ1+_سe5VF `Bg¹$ :J7er:5O٘l QEU^Myp457qXXn1p&[D|C](JrW<,C[ѥm_˷%}gg%"f4Էlq$۔ )* 9P4EM,>*um;N\"2pojYәLmUHH2PBEj pME~(QҥnOplInŖc Xe7ߨ&Ňֹ*UaC'qoĉ@&V )ݓcîΧjB•x>45dYz,dZz~{2^ZIG|DЮ73$UI|n{ehޙMRAU RA7NYxp]$z2 ]ZRL5,@4h/ 0haō;+ö!߆Y g.[GW$&-yɸRr5ݐe-I \vӬ^bd2êі\Dz*{] "Xo8E%dZ' ';WH@M_._C @ @@; 1^j;W:֭#ʈk 4ZOA$)cЫqoWVqSd.-^\| gn2*Ak{ 3l4nڍA 4]g5v\֋}#uvbQrw@o^4_4.@ &4׀n|}pm5񦻁1K2bk6lzH@1: 躦Y˂1x@gظk"BW7φgvqg'PCǣ| &<iDWC`ҁiIg+4Yy i@x|i6тk-\%D1g䟨DIe릅]p2"u& !˄W:k$\TW:pk<Q-.7귈QgL!֒:pz,pZFzaDGLZƤdHYH&p|H i<LJ(#1l*W-(#;! &:HuL FaZx>t3)u3-?$z`:MXPQ6 0C:R`݋+@M1]Y2qqLC\7yeX$IBHoF]:0FꠞM&eu2-+/QFdP'@՝w:cb乖44 b|Ҙ1~s! \\jv^Okb 7:g3 CcQDGZ&ZQPN -HLb\:,J+>`7ID6v´mk +"A7VϷL[ܱ`C8)LĆRTH:8L8=mLgk6 ~-f| #0MncPgmL\ IDLGl9Y۴&} a Qfחf*ߤ.dVg߭34!M8hGG)KBJ )гc4#r}:h'IcWL},=t HcpQ318 ɨ8M4{Za46qw zzMݮi`gyװiPǂiqt +-ۡXcJkڄKx&a,Sr=KZ6 "~qLAZ~Ug@ys.bcc+X{60huFT<?'\~N$O: F[@ET 8xK踖Y^<9xSL#,=8g ,5t@5ې6i.]S@ȵ3lʥ ]vF(%_FeUg\KM#3M Lϴٗv ,Ԃ4Al 2L5iT !L `~Zn.9~ug&:7il:MnU6ղyNe3H&m7.qM;2UwRPn Snq8>.k rkGp



 
      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)

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