Wheat bread recipe?

Arri London wrote on 15 Mar 2006 in rec.food.cooking

Quoted message said:

The recipes I see
for pumpernickel which are really white bread with colouring in it make
me laugh.

They make me wana cry....Think of the people who try them and don't know
better.

--
-Alan

"Ken Knecht" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

"Pandora" <[email hidden]> wrote in
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Quoted message said:

"Ken Knecht" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Anyone have a really good bread-machine recipe for whole wheat bread?
Those I've tried were ok but nothing special.

Ken

I Have one! But I don't know if you like it. It came out with a crispy
crust.
I don't know if the recipe is good for your bread machine. I have an
italian bread machine and I use dry yeast.
Post also your ingredients, so I can see if mine is similar or
different. Let me know

I've tried several. Here's a typical small loaf from Donna German's _The
Bread Machine Cookbook_.

water 2/3 C
Margarine/butter 1 Tbs
sugar 1 Tbs
salt 1/2 tsp
whole wheat flour 1 C
bread flour 1 C
nonfat dry milk 2 1/2 Tbs
yeast 1 tsp

I always use dry yeast.

I understand the problem. You put milk and eggs and margarine. I imagine
your bread
comes out very soft, doesn't it?
Unfortunately I have lost my book . Is all the day i 'm trying to find it.
Sorry. I can't give my recipe.
I hope I will find it ASAP, because I can't make bread without it 🙁(((((
BTW try to make it without eggs, replace milk with water and margarine with
olive oil. Its better!
cheers
Pandora

~patches~ <[email hidden]> wrote in
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Quoted message said:

Ken Knecht said:

"aem" <[email hidden]> wrote in news:1142364297.195607.42710
@z34g2000cwc.googlegroups.com:

Quoted message said:

Better yet, skip the whole wheat
and go for rye or pumpernickel. Then you'd really have something
worthwhile.

I'm always trying to get more fiber in my diet. I thought maybe if I
could find a whole wheat bread recipe I really liked it would help.

I do like rye and make it sometimes.

Have you tried a 7 or 12 grain bread? I like them better than plain
whole wheat. I make both whole wheat and multi grain. The trick I use
is to make the dough in the breadmaker then proof in the oven using the
bread proofing setting and then bake using convection. That way I can
let it proof longer if needed something that using only the breadmaker
doesn't allow.

I've tried that in the past and liked it. But as I remember, the brand I
used had whole grains of cereals in it. I have diverticulosis and my MD
said not to eat seeds among many other things, and this flour would fit
that description. Or are there other fully ground 7 or 12 grain mixes?

I have trouble finding flours other than wheat or whole wheat here, I
can't even find rye flour in most stores.

--
Untie the two knots to email me

"Ninety percent of the polititians give the other ten
percent a bad reputation."

Henry Kissinger

Ken Knecht said:

~patches~ <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Ken Knecht said:

"aem" <[email hidden]> wrote in news:1142364297.195607.42710
@z34g2000cwc.googlegroups.com:

>Better yet, skip the whole wheat
>and go for rye or pumpernickel. Then you'd really have something
>worthwhile.

I'm always trying to get more fiber in my diet. I thought maybe if I
could find a whole wheat bread recipe I really liked it would help.

I do like rye and make it sometimes.

Have you tried a 7 or 12 grain bread? I like them better than plain
whole wheat. I make both whole wheat and multi grain. The trick I use
is to make the dough in the breadmaker then proof in the oven using the
bread proofing setting and then bake using convection. That way I can
let it proof longer if needed something that using only the breadmaker
doesn't allow.

I've tried that in the past and liked it. But as I remember, the brand I
used had whole grains of cereals in it. I have diverticulosis and my MD
said not to eat seeds among many other things, and this flour would fit
that description. Or are there other fully ground 7 or 12 grain mixes?

I have trouble finding flours other than wheat or whole wheat here, I
can't even find rye flour in most stores.

Ken, I'm not sure if you can find fully ground grain mixes but if you
have a food processor, you could grind them yourself. I'd start with
about a cup of the whole grains - you might have to buy each whole grain
seperately - toss in the food processor and let it go until you have a
consistency similar to flour. That way you can enjoy things like sesame
seeds without making your diverticulosis flare up. You might want to
check with your doctor before doing this just to be on the safe side.
According to the site I checked out a high-fiber diet is recommended.
http://digestive.niddk.nih.gov/ddiseases/pubs/diverticulosis/
I would still grind any seeds to be on the safe side but again check
with your doctor and good luck.

Ken Knecht said:

I have trouble finding flours other than wheat or whole wheat here, I
can't even find rye flour in most stores.

Bob's Red Mill and King Arthur both have websites, if you're talking
quantities large enough to justify an online order. Since I live in a
big city I can go find a European or Russian bakery when the urge
strikes for a good dense bread of some kind. -aem

aem said:

Ken Knecht said:

I have trouble finding flours other than wheat or whole wheat here, I
can't even find rye flour in most stores.

Try this;
Use your recipe,
substitute Post Grape Nuts Cereal for the wheat flour portion.

It makes a very tasty bread.

<rj>