Wholemeal Bread – Bread Machine Recipe
Wholemeal Bread
If you have a bread machine there is no excuse to not make your own homemade bread. It’s easy, and if you follow this recipe, you’ll end up with a beautiful light-textured wholemeal loaf that’s also a great source of fiber.
You may have to slice it yourself, but you can’t find anything in the stores like this. It’s great for sandwiches or toasted.
It keeps well too, even without the preservatives that most store-bought bread has. I’ve left mine out for 3 days, and it’s still moist and delicious.
Ingredients:
3 teas dry active yeast
1-1/2 cup warm water
2 teas brown, raw or rapadura sugar
1 teas salt
1 T oil
2 T gluten flour
3 cups wholemeal flour
1/4 cup oat bran (if you don’t have oat bran use wholemeal flour instead)
Instructions:
Measure all the ingredients into the bread maker, in the order listed or according to your bread maker’s instructions.
Set the bread maker to the whole wheat cycle, with a medium crust and press start. Note the time in the display window and just make sure you are there to take the bread out when it’s finished.
Baker’s Notes:
My favorite way to eat this is toasted, with butter and honey, or homemade plum jam with apple and cinnamon. As an accompaniment to soups it’s beautiful just toasted with butter or avocado.
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Looks a great recipe and would like to try it but am never sure how cups convert to grams. Can you help?
Hi Rosemary, I can help! I just got kitchen scales about 3 weeks ago. I’ll weight up the amounts and post them to this recipe first. I also want to start a page that has conversions between the two. There is a recipe book I love, but all the measurements are in weights (the author is from the UK, like you, so I guess weighing is a popular method there?), that’s why I finally got scales. But I was wishing there was a conversion table of common ingredients – so now I can make my own! I also realized that for some bulky ingredients, like Brazil and macadamia nuts it’s going to be so much more accurate to weight them. So it will be a bit more work for me, but I’m going to try either including both measurements in my recipes, or having a conversion table to make it easy.
I’m going to start selling dried organic herbs and spices grown in our garden very soon, so the scales will come in handy for that too.
Thanks so much for asking, and I will weight up the ingredients and post them back here soon. If you’re subscribed to the comments you’ll get an email when I have posted them.
You just made me so hungry
LOL
But seriously, great post. I’m gonna try this.
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