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- This is pretty heavy bread, but I like it which way. For a better raise, try adding 1/3 c. of gluten, and you may need a bit more water, then.
- Use Whole Wheat mode. Timer ok.
- Note: Whole wheat varies greatly in how much water it absorbs. The amounts of water shown are the ones which work for me. Check on the dough after the first few min of kneading. If it is too thin, add in flour, 1 Tablespoons at the time. If the dough is too dry and does not form a smooth ball, add in water, 1 Tablespoons at the time. Since bread machines can handle relatively moist do, it is better to err on the moist side (that will result in heavier bread, if it is much too much).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 4 servings | |
| Calories 348 | |
| Calories from Fat 15 | 4% |
| Total Fat 1.78g | 2% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3206mg | 134% |
| Potassium 405mg | 12% |
| Total Carbs 75.53g | 20% |
| Dietary Fiber 11.4g | 38% |
| Sugars 9.81g | 7% |
| Protein 13.1g | 21% |
