Hello to all on this great list! I am the new owner of a bread maker
(2 weeks) after being on this list for over 6 months, drooling over the
recipes
I have made a few successful loaves, one EXCELLENT Asiago cheese bread
that I got off this list, one Cinnamon Raisin bread that I will work on,
and a 100% Wheat bread from the recipe book that came with the machine.
My question--The whole wheat bread was adequate, definitely edible, but
nothing to write home about. It was very crumbly. Now I have not tried
any other wheat recipes, but I thought I would access the vast knowledge
available on this list and solicit any tips you all have to offer.
Would using part white and part wheat make it any better? Also, I did add
gluten to the recipe, if that matters.
TIA!
Mary Anne Flesch
Columbia, MO