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Breadmaker Owner’s Manual
42
Whole Wheat with Gluten Bread
Select Whole Wheat cycle.
1 LB 1.5 LB 2 LB
water 80º F/27º C 1 cup 1- cups 1- cups
oil 1- TBL 2- TBL 3 TBL
molasses 2 TBL 2- TBL 3 TBL
salt 1 tsp 1- tsp 2 tsp
dry milk 1- TBL 2 TBL 3 TBL
whole wheat flour 2- cups 3- cups 4 cups
gluten 1- TBL 2- TBL 3 TBL
active dry yeast 1- tsp 2 tsp 2- tsp
Whole Wheat Cinnamon Raisin Walnut Bread
Select Whole Wheat cycle.
Press EXTRAS before START
1 LB 1.5 LB 2 LB
egg white(s) room
temperature plus
enough water 80º F/
27º C to equal
1
cup
2
1 cup + 2 TBL
3
1- cups
oil 2 TBL 3 TBL cup
honey 2 TBL 3 TBL cup
salt tsp 1- tsp 2 tsp
cinnamon tsp 1 tsp 1- tsp
whole wheat flour 2 cups 3 cups 4 cups
walnuts, chopped
1
/3 cup cup 2/3 cup
active dry yeast 1- tsp 2 tsp 2- tsp
Add to Dispenser:
raisins
1
/3 cup cup 2/3 cup