This is my own original bread recipe and it works every time.
WHOLE WHEAT DARK SWEET BREAD (reminds me of Franz bread)
Dry Ing. Mix together in a med. Size bowl:
1 c. unbleached whole wheat flour (save for kneading)
3 c. whole wheat flour
1 t. diastatic (This is sprouted wheat berries, then dehydrated)
3 T. gluten
¼ c. wheat germ
2 t. rye flour
1/8 c. soyflour
1/8 c. cornmeal
1/8 c. ground flaxseed
1/8 c. barley flour
1/8 c. ground quick oat flakes
1 ½ t. salt
¼ t. ginger
1 T. sunflower seeds
Next 2 Ing. carefully, barely grind very coarse, and mix together with dry Ing.
1/8 c. wheat berries
1 T. pumpkin seeds
Liguid Ing. Mix together in a large bowl:
2 ¾ t. yeast or 1 large packet of yeast
2 c. luke warm water
Mix this together to soften yeast
Add:
5 T. malt syrup or ¼ c. brown sugar, or 1/8 c. each, (but malt syrup will give more flavor)
1 T. canola oil (optional)
1 T. cider vinegar
Mix the dry in with the liquid
Knead and use the unbleached whole wheat flour to knead in more flour if needed. Pour in oiled medium bowl, Spray top of dough with oil and cover with plastic wrap tightly. Rise until double in size. Put in bread pan, cover with floured linen and rise again.
Bake at 375 degrees for 45 minutes.
I haven't tested it in a bread machine, so I don't know if it will work in it or not. I do this by hand.
Enjoy, if there are any questions, just ask. You can look on the internet to make your own diastatic and. It's really easy. It helps make your loaves rise better. So does the gluten, and the ginger gives it a boost, a quick start.
With the following info you might be able to create 100% Whole Wheat, but I like other things as well in mine. It's just plain healthier.
RATIO PRIMER: You can make a basic bread by using 3 parts of flour to one part of liquid....BY VOLUME, not weight. So, if you use two cups of water...you'll need 6 cups of flour...or, 2 cups of water + 3 times that of flour = 6 cups.
Just keep experimenting with it, you'll get it.
Janie
The idea is to die young as late as possible
http://www.picturetrail.com/janiejoey