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Buttermilk Wheat Bread, 2 lb. - West Bend

Buttermilk Wheat Bread, 2 lb.

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Full Recipe Details

Ingredients

14 ounces (1¾ cup) buttermilk, 80°F 2 tablespoon butter or margarine 1⅓ cup bread flour 2⅔ cups whole wheat flour 3 tablespoons brown sugar, packed 1½ teaspoon salt ½ teaspoon baking soda 2¼ teaspoons active dry yeast -or- 2 teaspoons bread machine yeast

Cooking Process

Add liquid ingredients and butter to bread pan. Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of them into the corners. Lock pan into bread maker. Make an indentation in center of dry ingredients fill with yeast. Select desired setting. Program timer, if necessary. Turn bread maker on. When bread is done, turn breadmaker off and, using oven mitts, unlock and remove the bread pan. Shake bread out of pan and cool on rack before slicing. Hint* A dense bread, packed with fiber since all whole wheat flour is used. Longer rise time at wheat settings provide great results. If bread collapses during baking period, add 1 or 1½ tablespoons vital wheat gluten to recipe for respective loaf size to prevent this from happening. Vital wheat gluten can be found in most health food stores.

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