the perfect loaf (of whole wheat bread)

How we achieved the perfect whole wheat loaf

whole wheat
whole wheat loaf

After considerable trial and error we produced a perfect loaf of whole wheat bread.  Previous iterations experienced fallen tops or were short and heavy.  Here is the recipe:

Add to the baking pan of Zojirushi (model BBCC-S15 which has capacity of 1 loaf of approximately 1.0 to 1.5 lbs with height 6″ to 8″):

  • 1.5 cups warm water (not too hot);
  • 1/3 cup pure canola oil including a dash of olive oil;
  • 1/3 cup raw honey;
  • 2 tsp salt;
  • 1 free range egg;
  • 2 tbs lecithin;
  • 1 tbs gluten (the original recipe called for 1 tsp but increased to 1 tbs);
  • 1 tbs yeast

Stir and let sit for 5 minutes, then:

  • 4.5 cups freshly ground hard red whole wheat (organic);
  • 1/2 cup flax seed (ground in coffee blender);
  • 1/2 cup sunflower seed (not ground);
  • 1/5 cup millet seed (not ground);

Mix whole wheat flour and other ingredients with spatula and then  insert baking pan in Zojirushi and then with the custom home made memory option follow this timetable:

  • preheat (time determined by machine);
  • Knead 1 for  10 minutes;
  • Rest – 5 minutes;
  • Knead 2 for  10 minutes;
  • Rise 1 for  45 minutes;
  • Stir down – done by machine automatically;
  • Rise 2 for 25 minutes;
  • Bake – 45 minutes;
  • Cool – 10 minutes.

The whole wheat loaf looked and tasted great throughout.  I followed the recipe carefully using knife leveled teaspoon and tablespoon quantities.  I think the water, salt, yeast and gluten are critical quantities and I measured them extra carefully.  Also warm, not hot water, and allowing the yeast to brew for 5 minutes were, I think, important.  The chicken particularly delight in left over scraps of the whole wheat bread.

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