West Bend L5778C instruction manual 100% Whole Wheat Bread, Wheat ‘N Yogurt Bread

WHOLE WHEAT

For all of the following recipes, follow these general guidelines. The following recipes should be baked on setting 5, “Whole Wheat.”

Add liquids to the bread pan first, then dry ingredients. Level the dry ingredients; quarter the butter or margarine and add to the corners. Make an impression in the center of the dry ingredients and add the yeast. Close the lid, select “Menu,” choose setting desired, select “TEMP,” then select “Loaf” to size indicated in recipe.

If the bread collapses during the baking period, add 1 or 1½ tablespoons vital wheat gluten to the recipe for respective loaf size to prevent this from happening. Vital wheat gluten can be found at most health food stores.

100% Whole Wheat Bread

1.5 Pound Loaf	INGREDIENTS	2.0 Pound Loaf
1 cup + 2 tbsp.	Water, 80°F	1¼ cups + 3 tbsp.
1	Egg, Large	1
1 tbsp.	Molasses	1½ tbsp.
1 tbsp.	Honey	1½ tbsp.
2 tbsp.	Butter or Margarine	2 tbsp.
3 ￿ cups	Whole Wheat Flour	4¼ cups
2 tbsp.	Dry Milk	2 tbsp.
1¼ tsp.	Salt	1½ tsp.
2 tsp.	Active Dry Yeast	2¼ tsp.
-or-	-or-	-or-
	Bread Machine/Fast
1½ tsp.	Rise Yeast	2 tsp.

Wheat ‘N Yogurt Bread

1.5 Pound Loaf	INGREDIENTS	2.0 Pound Loaf
1 cup	Water, 80°F	1 cup + 2 tbsp.
½ cup	Plain Nonfat Yogurt	￿ cup
2 tbsp.	Butter or Margarine	2 tbsp.
1 1/3 cups	Bread Flour	1 ½ cups
2 cups	Whole Wheat Flour	2 ¾ cups
2 tbsp.	Dry Milk	2 tbsp.
2 tbsp.	Brown Sugar, Packed	2 tbsp.
1 ¼ tsp.	Salt	1 ½ tsp.
2 tsp.	Active Dry Yeast	2 ¼ tsp.
-or-	-or-	-or-
	Bread Machine/Fast
1 ½ tsp.	Rise Yeast	2 tsp.

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