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Breadmaker Owner’s Manual
Cracked Wheat Cracked wheat has a very coarse texture. It comes from wheat
kernels cut into angular fragments. It gives whole grain breads a
nutty flavor and crunchy texture.
Rye Flour Rye flour must always be mixed with a high proportion of bread
flour, as it does not contain enough gluten to develop the struc-
ture for a high, even-grained loaf.
Self-Rising Flour Self-rising flour contains leavening ingredients that will interfere
with bread and cake making. It is NOT RECOMMENDED for use
with your Breadmaker.
Seven Grain
Cereal Blend
Seven grain cereal blend is a blend of cracked wheat, oats, bran,
rye, cornmeal, flax seeds and hulled millet.
Vital Wheat
Gluten
Gluten manufactured from wheat flour that has been treated to
remove nearly all of the starch, which leaves a very high protein
content. (Gluten is the protein in the wheat that makes the dough
elastic.) Gluten is available at most health food stores and in
the baking aisle in many markets. It is sometimes used in small
portions with dense, low-gluten flours (such as whole wheat) to
increase volume and lighten texture.
Whole Wheat
Flour
Whole wheat flour is milled from the entire wheat kernel, which
contains the bran and germ. This high fiber flour is richer in nutri-
ents than all-purpose or bread flour. Breads made with this flour
are usually smaller and heavier than white loaves. Many recipes
mix whole wheat flour with bread flour or vital wheat gluten to
produce a high, light-textured bread.
Yeast Active yeast, through a fermentation process, produces carbon
dioxide gas necessary to make bread rise. Yeast feeds on carbohy-
drates in sugar and flour to produce this gas. Three different types
of yeast are available: fresh (cake), active dry and quick-acting.
Breadmaker, quick or rapid rise yeast is quick-acting. Fresh (cake)
yeast is NOT RECOMMENDED for use with your Breadmaker.
Note: Flours, while visibly similar, can be very different by virtue of how they were ground,
milled, stored, etc. You may have to experiment with different brands of flour to help you make
the perfect loaf.
Flour Storage
Keep flour in a secure, airtight container. Keep rye and whole wheat flours stored in a
refrigerator, freezer or a cool area to prevent them from becoming rancid. Allow flour to come
to room temperature before using.
Working with Yeast
Ensure your yeast is fresh by checking its expiration date. Once a package or jar of yeast is
opened, it is important that the remaining contents be immediately resealed and refrigerated
or frozen for future use. Often dough that fails to rise is due to stale yeast.
The following test can be used to determine if your yeast is stale and inactive.
Place cup of lukewarm (110º F to 115º F/43º C to 46º C) water into a liquid measuring cup.
Stir 1 teaspoon of sugar into the water and then sprinkle 2 teaspoons of yeast over the surface.
Allow mixture to sit for 10 minutes undisturbed.
The mixture should foam and rise to the 1 cup mark. If this does not occur, discard this yeast
and purchase fresh yeast.