I have tried for years to find the ultimate no fail whole wheat rapid bake recipe that I could throw in my bread maker and be assured a great loaf when it the beeper went off. Â I finally had to combine a number of recipes and come up with my own version. Â This makes one large (2 1/2 – 3 pound size) loaf of fluffy, light, airy, whole wheat bread. Â One side note: Â when I bring home my whole wheat flour, I often will increase the gluten content rather than add the gluten to individual recipes as many do. Â I will empty the entire bag into storage containers, adding 1 rounded Tablespoon of vital wheat gluten to 1 heaping cup of flour. Â Mixed well with a wisk and I never have to worry about if my baking will rise properly. Â You can also do this in a mixing bowl and place your flour back into its original bag if you wish.
What you’ll need:
1 egg
2 Tablespoons butter, at room temperature
1 1/2 cups lukewarm water
3/4 teaspoon salt
4 Tablespoons brown sugar
4 cups whole wheat flour
1 Tablespoon yeast
What you do with the stuff:
1) Â Place all ingredients into pan of bread maker. Â Select rapid rise loaf setting (for 2 1/2 pound loaf or more – mine is called Rapid Rise 2 and runs for 1 hr 38 Â minutes)
2) Â Press start
Enjoy!
Warmest regards,
{jp}
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