24. Bread Maker Use and Care Guide
Pumpernickel Bread 1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf
Water 80°F/27°C 3⁄4cup 1 cup 11⁄4cups
Oil 1 TBL 4 tsp 2 TBL
Molasses 1 TBL 4 tsp 2 TBL
Sugar 1 TBL 4 tsp 2 TBL
Salt 1 tsp 11⁄2tsp 2 tsp
Medium Rye Flour 1⁄4cup 1⁄3cup 1⁄2cup
Whole Wheat Flour 3⁄4cup 1 cup 11⁄3cups
Bread Flour 11⁄4cups 2 cups 21⁄3cups
Unsweetened Cocoa 1 TBL 4 tsp 2 TBL
Instant Coffee 1 tsp 11⁄2tsp 2 tsp
RED STAR®Active Dry Yeast 11⁄2tsp 2 tsp 21⁄4tsp
or
RED STAR®
QUICK•RISE™Yeast 1 tsp 11⁄4tsp 11⁄2tsp
or
Bread Machine Yeast 1 tsp 11⁄4tsp 11⁄2tsp
Program: WHOLE WHEAT
Triple Wheat Bread 1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loafEgg, room temperature plus 1 1 1
enough Water 80°F/27°C to equal 1 cup 1 cup + 2 TBL 11⁄4cups
Oil 1 TBL 2 TBL 3 TBL
Dark Molasses 2 TBL 3 TBL 1⁄4cup
Salt 1 tsp 11⁄2tsp 2 tsp
Cracked Wheat 11⁄2TBL 2 TBL 3 TBL
Wheat Bran 3 TBL 1⁄4cup 1⁄3cup
Wheat Germ 3 TBL 1⁄4cup 1⁄3cup
Whole Wheat Flour 1 cup 11⁄2cups 2 cups
Bread Flour 1 cup 11⁄2cups 2 cups
RED STAR®Active Dry Yeast 11⁄2tsp 2 tsp 21⁄4tsp
or
RED STAR®
QUICK•RISE™Yeast 1 tsp 11⁄4tsp 11⁄2tsp
or
Bread Machine Yeast 1 tsp 11⁄4tsp 11⁄2tsp
Program: WHOLE WHEAT
TBR20 Breadmaker OM-4 6/17/04 8:41 AM Page 24