West Bend Automatic User Manual

100% WHOLE WHEAT BREAD
A dense bread, packed with fiber since all whole wheat fl our is used. Longer kneading cycle at Whole
Wheat setting will provide great results. If bread collapses during the baking period, add 1 or 2 tablespoons
vital gluten to recipe for respective loaf size. Vital gluten can be found in most health food stores.
1 Pound Loaf** INGREDIENTS iy2 Pound Loaf
6 ounces (% cup)
WATER, 80°F
9 ounces (1 cup + 2 Tbsp.)
2 teaspoons
MOLASSES
I tablespoon
2 teaspoons
HONEY
I tablespoon
21/3 cups
WHOLE WHEAT FLOUR 31/2 cups
I tablespoon
DRY MILK
fl /z tablespoons
I teaspoon
SALT E/2 teaspoons
IV2 tablespoons, cut into 4 pieces
BUTTER or MARGARINE
2 tablespoons, cut into 4 pieces
IV2 teaspoons ACTIVE DRY YEAST 2 teaspoons
-Or-
-Or- -Or-
I teaspoon EAST RISE YEAST
Wi teaspoons
BREAD SELECT SETTINGS TO USE; Whole Wheat, Whole Wheat Rapid, ® Timer
1. Add water, molasses and honey to bread pan.
2. Add whole wheat fl our, dry milk and salt to pan. Tap pan to settle dry ingredients, then level dry ingre
dients, pushing some of the fl our mixture into the corners. Place a piece of butter into each corner of
pan on top of dry ingredients.
3. Make a slight well in center of dry ingredients and add the yeast.
4. Place bread pan into oven chamber, twist to lock pan in place and close cover. Program Bread Select
for either WHOLE WHEAT or WHOLE WHEAT RAPID, then program desired Bread Color setting.
Program TIMER if being used. Press START/STOP button to turn bread maker on. Press LOCK button
to 'lock' program into control. When loaf is done, hold LOCK button down for 3 seconds or until word
'lock' disappears from display. Then turn bread maker off by holding START/STOP button down for 3
seconds or until the red signal light goes out. Remove bread pan using pot holder. Invert pan to remove
loaf of bread and cool on rack before slicing.
**If making a 1 pound loaf, use Light or Medium Bread Color setting to prevent overbrowning of the
smaller loaf.
Notes:
HALF WHOLE WHEAT BREAD
For those that like a lighter textured wheat bread, this is the recipe
bread and whole wheat fl our.
I Pound Loaf**
INGREDIENTS
for you. Contains equal amounts of
IV2 Pound Loaf
6 ounces (% cup)
WATER, 80°E
8'/2 ounces (I cup -1-1 Tbsp.)
2 teaspoons
HONEY 1 tablespoon
I cup
BREAD ELOUR
fl /2 cups
I cup
WHOLE WHEAT FLOUR
Wi cups
I teaspoon
SALT
V/i teaspoons
I tablespoon
BROWN SUGAR, packed
1 '72 tablespoons
I tablespoon
DRY MILK IV2 tablespoons
1 tablespoon, cut into 4 pieces
BUTTER or MARGARINE
2 tablespoons, cut into 4 pieces
1 '/2 teaspoons
ACTIVE DRY YEAST
2 teaspoons
-Or-
-Or-
-Or-
I teaspoon
FAST RISE YEAST
l'/2 teaspoons
49

West Bend Automatic Specifications

General

Model	Automatic
Number of Programs	12
Power	600 Watts
Non-stick Pan	Yes
Viewing Window	Yes
Capacity	2 lbs
Loaf Size	1.5, 2 lbs
Delay Timer	Yes
Keep Warm Function	Yes
Settings	Basic, French, Whole Wheat, Sweet, Dough, Gluten Free, Rapid Bake, Cake, Jam, Bake