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WHOLE GRAIN
1 pound 1 1/2 pounds 2 pounds
water 80°F/27°C 1/4 cup 1/3 cup 1/2 cup
cultured buttermilk 80°F/27°C 2/3 cup 1 cup 1 1/3 cups
lemon juice 1 tsp 1 tsp 1 tsp
oil 2 tsp 1 TBL 1 TBL + 1 tsp
molasses 3 TBL 1/4 cup 1/3 cup
salt 1 1/2 tsp 2 tsp 1 TBL
baking soda 3/4 tsp 1 tsp 1 1/2 tsp
oat bran 3 TBL 1/4 cup 1/3 cup
corn meal 3 TBL 1/4 cup 1/3 cup
medium rye flour 3 TBL 1/4 cup 1/3 cup
buckwheat flour 3 TBL 1/4 cup 1/3 cup
whole wheat flour 1/3 cup 1/2 cup 2/3 cup
bread flour 1 1/3 cups 2 cups 3 cups
active dry yeast 1 1/2 tsp 2 1/4 tsp 1 TBL
program 1 1 1
WHOLE WHEAT CINNAMON RAISIN WALNUT
1 pound 1 1/2 pounds 2 pounds
egg white(s) room temperature 1 2 3
plus enough
water 80°F/27°C to equal 3/4 cup 1 cup + 2 TBL 1 cup + 7 TBL
lemon juice 1 tsp 1 tsp 1 tsp
oil 1 1/2 TBL 2 1/2 TBL 2 TBL + 2 tsp
honey 2 TBL 3 TBL 3 TBL
salt 1 tsp 1 1/2 tsp 2 tsp
whole wheat flour 2 cups 3 cups + 3 TBL 4 cups
active dry yeast 2 tsp 1 TBL 4 tsp
cinnamon* 3/4 tsp 1 tsp 1 1/4 tsp
raisins* 1/3 cup 1/2 cup 2/3 cup
walnuts* 1/3 cup 1/2 cup 2/3 cup
program 3 3 3
*add at the beep