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Bread Machine Runner Up
Light Wheat Bread

Debbie Davis, Wichita, KS, makes this soft bread for her family.

1 ½-pound Loaf
1 1/2 cups water (75-85°F)
1 1/2 tablespoons molasses
1 1/2 tablespoons butter
2/3 cup whole wheat flour
2 2/3 cups bread flour*
1 1/2 tablespoons nonfat dry milk powder
1 1/2 teaspoons salt
1 1/2 teaspoons active dry yeast

This recipe can be used on the time delay program.

Accurately measure all ingredients. For flour, first stir, then spoon into a dry measuring cup and level off.

Add ingredients to bread machine pan in the order suggested bythe manufacturer. Recommended cycle: WHOLE WHEAT BREAD; light setting.

It is all right to open the machine and touch the dough to check its consistency. Do this after about 5 minutes into the KNEAD cycle. The dough should form a soft ball around the kneading blade. If it is too dry, add water 1/2 to 1 tablespoon at a time; if it is too wet, add 1 tablespoon of flour at a time.

Nutritional Analysis: One 1-oz. serving provides 37 calories, 1 g protein, 6 g carbohydrates, 1 g fat, 2 mg cholesterol, .5 g dietary fiber, 10 mg calcium, 50 mg potassium and 172 mg sodium.

* Examples of high-protein flours are Hudson Cream Short Patent, Gold Medal Better For Bread Flour and Wall-Rogalsky (W-R) Bread Flour.