Can you share your source of decent whole-wheat flour?
I was spoilt on my birthday last November. Living in Asia means it’s very difficult to buy whole grain bread as most ‘bread’ contains a disproportionate quantity of sugar and butter to flour. And although there are hundreds of options when buying a rice cooker, you’ll not find a bread maker anywhere. So when I was told to search the apartment for my hidden gift, I went searching for something much smaller than a toaster. Behold – A Panasonic SD-YD250 bread maker imported from California by my darling.
And here’s my creation. I ignore the recipes in the booklet as they all contain milk powder or butter. Instead I use this fail safe recipe for whole-wheat white sandwich bread:2 tsp salt1/3 cup packed raw brown sugar1 1/4 cups whole-wheat flour1 1/2 cup warm water2 tbsp vegetable oil (canola)2 tsp active dry yeast
You need to follow the directions of your bread maker as to when/where to add the ingredients. For mine, I add everything in the order listed except the yeast which has a compartment in the top. I set the bread to BAKE, LARGE, MEDIUM CRUST for 4 hours. That’s it.
You may also add to it (by the tablespoon) lineseed, flaxseed, sesame seeds and pumpkin seeds.
Not to be a crusts hater, but that first real slice of warm bread is the best. The better than butter melts on the surface and you can see the whole-grains and seeds as you munch on your creation. Muwha!