1 1/2 Pound Loaf
1 1/8 cups water
2 tablespoons canola oil
3 tablespoons honey
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2 cups bread flour
1 cup whole wheat flour
1/4 cup nonfat dry milk
2 tablespoons flaxseed
1 tablespoon gluten
1 teaspoon salt
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2 teaspoons SAF yeast or 2 1/2 teaspoons bread machine yeast
2 Pound Loaf
1 1/2 cups water
3 tablespoons canola oil
1/4 cup honey
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2 2/3 cups bread flour
1 1/3 cups whole wheat flour
1/3 cup nonfat dry milk
2 1/2 tablespoons flaxseed
1 1/4 tablespoon gluten
1 1/2 teaspoons salt
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2 1/4 teaspoons SAF yeast or 2 3/4 teaspoons bread machine yeast
DIRECTIONS
- Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic or Whole Wheat cycle; press START. (This recipe may be made using the Delay Timer).
- When the baking cycle ends, immediately remove the bread from pan and place it on a rack. Let cool to room temperature before slicing.
* When I make the 2 Pound Loaf, I use 1 cup of milk, eliminating 1 cup of water and 1/3 nonfat dry milk. (1/3 cup nonfat dry milk reconstitutes to 1 cup milk)
