WestBend 41087 Instruction Manual - Page 29

.1.V3HM 31OHM I WHOLE WHEAT BREAD SETTING ® The recipes in this section can be made at the whole wheat bread setting. The time delay can be used with the recipes with the ® symbol. 0 Active dry, bread machine or fast rising yeast may be used in the recipes. Use the recommended amount for the type of yeast being used. Bread machine and fast rising yeast are interchangeable. ALWAYS make a well in center of dry ingredients for the yeast. This is especially important when using the time delay to prevent the yeast from becoming wet before the bread making process begins. ® Use LUKEWARM water, about 80°F, to activate the yeast for best results. DO NOT USE HOT WATER, above 100°F, as this can kill the yeast. ® MILK MUST BE WARMED to about 80°F, in order to activate the yeast for best results. DO NOT USE MILK DIRECTLY FROM THE REFRIGERATOR. Gently warm milk in microwave at low power or in a pan on top of range over low heat, using a thermometer to measure correct temperature. DO NOT OVERHEAT MILK, above 100°F, as this can kill the yeast. Allow to cool if too hot or add a little cold milk to cool it off. ® If cold butter or margarine is used, cut into four (4) pieces, placing in bottom of pan with liquid for faster blending. ® Start with medium crust color setting the first time you make a loaf. Make a comment at the bottom of each recipe if you wish to use the light or dark crust color setting the next time you prepare the recipe. Recipes containing 50% or more whole grain flour, grains or cereals will benefit from the longer kneading time at the whole wheat setting. If the bread collapses during the bake cycle, especially when using 100% whole grain flours, add one 1 or 1'/2 tablespoons vital wheat gluten to the recipe the next time for the respective loaf size, or add one (1) large egg, reducing the recommended amount of liquid by two (2) ounces. Egg will add protein for better structure; vital gluten also adds protein for better structure and is available at most health food stores. Watch the dough during the knead cycle to see if any minor adjustment in liquid or flour is needed. ® Whole grain breads are typically shorter in height and denser in texture than breads made with bread flour. ® Stone-ground wheat flour is coarser than the steel-ground wheat flour and as a result, breads made with stone-ground flour will be shorter. You may want to add vital gluten to the dry ingredients if using stone-ground whole wheat flour or other stone or coarse ground flours for best results. Add 1 tablespoon for the 1 72 pound loaf; 112/ tablespoons for the 2 pound loaf. ® If bread maker labors during the kneading period, the dough is too dry. Add one (1) tablespoon warm water at a time until the dough softens. Do not add too much extra water as this can cause the bread to collapse or be underbaked. The bread dough should be soft and a bit sticky to the touch after kneading. See "SPECIAL NOTES ON FLOUR" section for more details on page 5. ® An audible alert will sound during the knead cycle to let you know when to add ingredients if recipe recommends doing so. This will prevent these added ingredients from becoming overmixed or crushed. Simply open door when alert sounds and add the ingredients. Close door. Do not turn bread maker off when adding ingredients. If you are not adding ingredients, simply ignore the alert. 28