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WHEAT BREAD SETTINGS
• The recipes in this section can be made at the wheat or wheat rapid bread settings. The TIME DELAY can be used with the
recipes with the
symbol.
• Active dry, bread machine or fast rising yeast may be used in the recipes. Active dry yeast should be used at the wheat setting;
bread machine or fast rising yeast at the wheat rapid setting. Use the recommended amount for the type of yeast being used. Bread
machine and fast rising yeast are interchangeable. ALWAYS make a well in center of dry ingredients for the yeast. This is
especially important when using the TIME DELAY to prevent the yeast from becoming wet before the bread making process
begins.
• Use LUKEWARM water, about 80º F, to activate the yeast for best results. DO NOT USE HOT WATER, above 100º F, as this
can kill the yeast.
• Milk can be used directly from the refrigerator as it will be gently warmed during the PREHEAT period before kneading begins.
If you wish to warm the milk, you can, but do not heat above 80º F.
• If cold butter or margarine is used, cut into four (4) pieces, placing in bottom of pan with liquid for faster blending.
• Start with MEDIUM bread color setting the first time you make a loaf. Make a comment at the bottom of each recipe if you wish
to use the LIGHT or DARK bread color setting the next time you prepare the recipe.
• Recipes containing 50% or more whole grain flour, grains or cereals will benefit from the longer kneading time at the wheat
settings. If the bread collapses during the bake cycle, especially when using 100% whole grain flours, add one (1) or 1½ tablespoons
vital wheat gluten to the recipe the next time for the respective loaf size, or add one (1) large egg, reducing the recommended
amount of liquid by two (2) ounces. Egg will add protein for better structure; vital gluten also adds protein for better structure and is
available at most health food stores. Watch the dough during the knead cycle to see if any minor adjustment in liquid or flour is
needed.
• Whole grain breads are typically shorter in height and dense in texture than breads made with bread flour.
• Stone-ground wheat flour is coarser than the steel-ground wheat flour and as a result, breads made with stone-ground flour will be
shorter. You may want to add vital gluten to the dry ingredients if using stone-ground wheat flour or other stone or coarse ground
flours for best results. Add 1 tablespoon for the 1½ pound loaf; 1½ tablespoons for the 2 pound loaf.
• If bread maker labors during the kneading period, the dough is too dry. Add one (1) tablespoon warm water at a time until the
dough softens. Do not add too much extra water as this can cause the bread to collapse or be under baked. The bread dough
should be soft and a bit sticky to the touch after kneading. See “SPECIAL NOTES ON FLOUR” section for more details.
• An audible alert will sound during the knead cycle at both bread settings to let you know when to add ingredients if recipe
recommends doing so. This will prevent these added ingredients from becoming over mixed or crushed. Simply open door when
alert sounds and add the ingredients. Close door. Do not turn bread maker off when adding ingredients. If you are not adding
ingredients, simply ignore the alert.
• An audible alert will sound at the end of the final (3
rd
) rise period, at both bread settings, as a reminder to check the height of the
dough and determine if the rise should be extended to obtain a higher loaf of bread. See “EXTEND RISE GUIDELINES” section
for more details. This alert can also be used as a reminder to perform any decorative crust treatment before the bake cycle begins.
See “DECORATIVE CRUST TREATMENT” section for more details.