This is by far the best ABM wheat bread recipe I have found.
* Exported from MasterCook *
Whole Wheat Bread (Fleishmann's)
Recipe By : Fleishmann's Yeast
Serving Size : 8 Preparation Time :4:30
Categories : Bread Machine Breads
To/From Bakery-Shoppe To/From Breadlist
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water -- plus 2 tablespoons
1 tablespoon butter or margarine
1 teaspoon salt
1 1/2 cups whole wheat flour
1 1/2 cups bread flour
1 tablespoon sugar
2 teaspoons yeast
Place ingredients in bread machine pan in order listed.
Use regular or timed bake cycle.
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Regards.
Bill Hatcher
bhatcher@gc.net
Southampton County, Virginia, USA
----
From: bread-bakers-errors@lists.best.com
To: bread-bakers@lists.best.com
Date: Sunday, June 01, 1997 2:06 AM
Subject: Digest bread-bakers.v097.n037
>--------------- MESSAGE bread-bakers.v097.n037.8 ---------------
>
>From: "Mary A. Flesch" <mflesch@mail.coin.missouri.edu>
>Subject: Crumbly texture
>Date: Sun, 18 May 1997 21:46:35 -0500 (CDT)
>
>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