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Buttermilk Whole Wheat Bread
Whole Wheat Bread Cycle
Delay Start Timer - No
Ingredients Large – 2 pounds Medium – 1
1
⁄
2
pounds Small – 1 pound
Buttermilk, 80°–90°F 1
1
⁄2 cups 1
1
⁄4 cups 1 cup + 1 tablespoon
Salt 1
1
⁄4 teaspoons 1 teaspoon
3
⁄4 teaspoon
Maple syrup (not pancake syrup) 2 tablespoons 1
1
⁄2 tablespoons 1 tablespoon
Whole wheat flour 4 cups 3
1
⁄4 cups 2 cups + 6 tablespoons
Vital wheat gluten 1
1
⁄4 teaspoons 1 teaspoon
3
⁄4 teaspoon
Currants
2
⁄3 cup
1
⁄2 cup
1
⁄3 cup
Yeast, active dry, instant or bread machine 2
1
⁄4 teaspoons 2
1
⁄4 teaspoons 2 teaspoons
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart
™
Convection Bread Maker.
Press Menu and select Whole Wheat. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix, knead, rise and bake.
When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press Start to continue. When cycle is
completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.
To prepare using Rapid Whole Wheat cycle: Select Rapid Whole Wheat, medium crust or crust to taste, loaf size.
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).
Ingredients Large – 2 pounds Medium – 1
1
⁄
2
pounds Small – 1 pound
Rapid rise yeast 3 teaspoons 2
1
⁄2 teaspoons 2 teaspoons
Vital wheat gluten (optional) 2 teaspoons 1
1
⁄2 teaspoons 1 teaspoon
Nutritional information per serving (1 ounce):
Calories 74 (5% from fat) • carb. 15g • pro. 3g • fat 0g • sat. fat 0g • chol. 1mg • sod. 115mg • calc. 26mg • fiber 2g
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