PUMPERNICKEL BREAD
1.5 LB 2 LB
water 80°F/27°C 1 1/4 cups 1 1/2 cups
o i l 1 T B L 1 1/2 T B L
m o l a s s e s 1 1/2 T B L 2 T B L
d ry milk 3 T B L 1/4 cup
s a l t 1 tsp 1 1/2 tsp
bread flour 1 1/2 cups 1 1/2 cups
whole wheat flour 1/2 cup 1 cup
rye flour 1 cup 1 1/2 cups
c a r away seeds 1 T B L 1 T B L
cocoa pow d e r 1 T B L 1 T B L
g l u t e n 1/4 cup 1/3 cup
a c t i ve dry ye a s t 1 1/2 tsp 2 tsp
WHOLE W H E AT COURSE 3 3
30
YO G U R T WHOLE W H E AT BREAD
1.5 LB 2 LB
water 80°F/27°C 1/4 cup 1/2 cup
plain nonfat yo g u rt 80°F/27°C 3/4 cup 1 cup
o i l 1 T B L 1 1/2 T B L
maple syru p 1 1/2 T B L 2 T B L
s a l t 1 tsp 1 tsp
whole wheat flour 1 1/8 cups 1 1/2 cups
bread flour 1 2/3 cups 2 1/4 cups
wheat germ 1 1/2 T B L 2 T B L
a c t i v e dry ye a s t 1 1/2 tsp 2 tsp
WHOLE W H E AT COURSE 3 3
WHOLE W H E AT ZUCCHINI HERB BREAD
1.5 LB 2 LB
water 80°F/27°C 1/2 cup 3/4 cup
o i l 1 T B L 1 1/2 T B L
h o n e y 2 tsp 1 T B L
s a l t 1 tsp 1 tsp
zucchini, shredded 3/4 cup 1 cup
whole wheat flour 3/4 cup 1 cup
bread flour 2 cups 2 1/2 cups
d ried basil 1/2 tsp 1 tsp
sesame seeds 2 tsp 1 T B L
a c t i ve dry ye a s t 1 1/2 tsp 2 tsp
WHOLE W H E AT COURSE 3 3
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