Breadman TR875 - Whole Wheat Bread Recipes; Whole Wheat with Gluten Bread; Caraway Rye Bread

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This cycle is used for recipes with significant amounts of whole wheat or rye flour, oats, or bran. It
begins with a rest period during which the flours or grains absorb the liquid ingredients. Soaking
causes the flour or grain to soften and helps ingredients to combine well. Generally, Whole Wheat
and multi-grain breads are shorter and denser than Basic, French, or Sweet breads.
Press the MENU Button until 3 ( WHOLE WHEAT BREAD ) appears in the Display Window.
WHOLE WHEAT WITH GLUTEN BREAD
Ingredients: 1.5 LB 2 LB
Water, 80°F/27°C 1-1/4 cups 1-1/2 cups
Oil 2-1/2 TBL 3 TBL
Molasses 2-1/2 TBL 3 TBL
Salt 1-1/2 tsp 2 tsp
Dry Milk 2 TBL 3 TBL
Whole Wheat Flour 3-3/4 cups 4 cups
Gluten 2-1/2 TBL 3 TBL
Active Dry Yeast 2 tsp 2-1/4 tsp
Select WHOLE WHEAT cycle
Select RAPID WHOLE WHEAT cycle
Active Dry Yeast 2-3/4 tsp 1 TBL
CARAWAY RYE BREAD
Ingredients: 1.5 LB 2 LB
Eggs(s), large, room temperature 1 2
plus enough Water, 80°F/27°C
to equal 1 cup + 1 TBL 1-1/3 cups
Oil 3 TBL 1/4 cup
Honey 3 TBL 1/4 cup
Dry Milk 2 TBL 3 TBL
Salt 1-1/2 tsp 2 tsp
Bread Flour 1-1/2 cups 2 cups
Whole Wheat Flour 3/4 cup 1 cup
Rye Flour 2/3 cup 1 cup
Caraway Seeds 2 TBL 3 TBL
Active Dry Yeast 2 tsp 2-1/4 tsp
Select WHOLE WHEAT cycle
Select RAPID WHOLE WHEAT cycle
Active Dry Yeast 2-3/4 tsp 1 TBL
WHOLE WHEAT BREAD RECIPES
Breadman_TR875_IB_11-7-06 7/11/06 6:13 PM Page 24